Brix

Degrees Brix, also ° Brix, Brix, Brix %, is a measure of the relative density of liquids.

It is mainly used in the fruit industry, in English speaking countries for determining the weight must for wine-making - that is, for fruit juices, drinks and generally has sugar. Since this quantity in addition to water mainly different sugars (mainly glucose, fructose, sucrose), is given by the density also about the sugar content.

It was named after the Austro - German scientist Adolf Ferdinand Wenceslaus Brix (1798-1870), who developed it in 1870.

Determination

A liquid has a degree Brix ( Brix = 1% ), if they have the same density as a solution of 1 g of sucrose in 100 g of sucrose / water solution; it has 10 Brix ( Brix = 10 % ) when their density of a solution of 10 g of sucrose in 100 g of sucrose / water solution (equivalent to a ten percent solution) is.

Sucrose solution is in this case only the reference substance, the liquid being examined must not contain sucrose.

Some examples

The following table lists the Brix levels that are of some fruits and vegetables. High Brix values ​​indicate that the material on a sweeter taste and durability back and thus give information on the quality.