brix

Brix is a unit of measurement used in the food and beverage industry to express the sugar content of an aqueous solution. One degree Brix (1 °Bx) corresponds to 1 gram of sucrose in 100 grams of solution at approximately 20°C. The term is commonly used to estimate sweetness and to gauge fermentation potential. The scale is named after the German chemist Adolf Brix.

Measurement is typically performed with a refractometer, which estimates sugar concentration by the solution’s refractive index. Because refractometer readings are temperature dependent, instruments usually provide temperature compensation or specify a reference temperature, commonly 20°C. In some contexts, hydrometers or alternative methods are used, but refractometry is the standard for °Bx values.

Applications of Brix include monitoring ripeness and sugar content in fruits and musts, guiding fermentation in winemaking and brewing, and assessing sugar concentration in juices, syrups, and other beverages. Typical ranges vary by product: orange juice is often around 9–12 °Bx; grape must for wine can range from roughly 18–25 °Bx depending on variety and desired alcohol level; finished wines commonly fall between 10–25 °Bx. High-sugar syrups used in candy or sweeteners may exceed 60 °Bx.

Limitations include that Brix measures total soluble solids, not sweetness alone. Other dissolved substances (acids, minerals, glycerol, or organic compounds) can affect refractive readings, and the relationship between Brix and actual sugar content can deviate at high concentrations. Temperature and instrument calibration also influence results, so readings are most reliable when temperature compensation and proper calibration are used.