BrixWert

Brix Wert, often referred to as degree Brix, is a unit used to express the sugar content of an aqueous solution. It is defined as the percentage by weight of sucrose in the solution, with one degree Brix corresponding to 1 gram of sucrose dissolved in 100 grams of solution at 20°C. The Brix value serves as a practical index of sweetness and fermentability in foods and beverages.

Measurement of Brix is commonly performed with a refractometer or a hydrometer. A refractometer estimates Brix from the refractive index of a sample and is favored for quick, on-site readings. A hydrometer or density-based method calculates sugar content from solution density. Both methods typically require temperature compensation, since readings can vary with temperature and the standard definition assumes 20°C.

In industrial contexts, Brix is used to monitor ripeness and quality in fruits, guide harvest timing, control blending, and track fermentation progress in winemaking, juice production, and syrup manufacture. While a higher Brix generally indicates more sugars, it does not by itself measure total sugar types or acidity, and other dissolved solids can influence the reading. Therefore, Brix provides a practical estimate rather than a complete chemical profile.

Historically, the Brix scale derives from early sugar measurements and is named after Adolf Brix. Today, °Bx is widely adopted in agriculture, food science, and beverage industries as a convenient proxy for sweetness and sugar concentration, alongside other analytical methods when a fuller composition is required.