Brixskalan

The Brix scale, denoted by °Bx, is a unit of measurement for the sugar content of a liquid. It is primarily used in the wine, fruit juice, and sugar industry. One degree Brix is equivalent to 1 gram of sucrose in 100 grams of solution, meaning that 1 °Bx corresponds to 1% by mass of soluble solids. The scale was invented by the German chemist Adolf Ferdinand Brix.

To measure Brix, a refractometer is commonly used. This instrument measures the refractive index of the liquid, which is directly proportional to the concentration of dissolved solids, primarily sugars. For fruit juices and wines, Brix measurements provide an indication of sweetness. In winemaking, Brix is often measured at harvest to estimate the potential alcohol content of the grapes. Higher Brix readings generally correlate with higher potential alcohol levels.

In the context of fruits and vegetables, Brix is used to assess ripeness and sweetness. A higher Brix value indicates a sweeter fruit or vegetable. This measurement is valuable for growers in determining optimal harvest times and for consumers in selecting the sweetest produce. Similarly, in the sugar industry, Brix is used to monitor the concentration of sugar syrup during processing. The scale is a practical and widely adopted standard for quantifying soluble solids in various liquid products.