Weekend Wine Word - Brix

• Posted: February 29, 2008
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• Author: James DeRosa
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• Filed under: Weekend Wine Word
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• Tags: brix, wine terminology

Brix (symbol °Bx) is a measurement scale of the mass ratio of dissolved sucrose to water in a liquid. Because Brix is related to the concentration of dissolved solids in a solution (primarily sucrose), as a result it is related to the specific gravity of the liquid. Because the specific gravity of sucrose solutions is well known, it can also be measured by refractometers (most are calibrated for Sucrose).

Modern Brix meters are digital refractometers that discover that “magical” Brix value, based on refractive index. These meters are usually portable and extremely simple to use. More and more often, Brix is measured to determine ideal harvesting times of fruit and vegetables. This ensures that the product arrives to the consumers in a perfect state, or are ideal for subsequent processing steps, such as wine making.

Each degree Brix is equivalent to 1 gram of sugar per 100 grams of grape juice. In regards to wine production, a reading of 20 to 25 deg. Brix is the most favorable degree of grape ripeness at harvest, as it pertains to the majority of table wines. For example, a 25 °Bx solution is 25% (w/w), with 25 grams of sucrose sugar per 100 grams of liquid. Or, to put it another way, there are 25 grams of sucrose sugar and 75 grams of water in the 100 grams of solution. As a good rule of thumb, about 55 to 60% of the sugar is converted into alcohol. See below for some conversion formulas to help you determine your wine’s alcohol content and specific gravity.

The estimated alcohol that a wine will produce is called Potential Alcohol and is calculated using the following formula:

°Bx Reading x 0.55 = PA of Finished Wine
Or use the form below to perform this calculation right here.

Brix Value
Multiplier	0.55
P.A. of Finished Wine

For individuals requiring Specific Gravity units of measurement, use the following formula:

°Bx Reading x 0.00425 + 0.9988 = SG of Sucrose @ 20°C (68°F
)
Or use the form below to perform this calculation right here.

Brix Value
Multiplier	0.00425
Add Factor	0.9988
S.G. of Sucrose @ 20°C (68°F)

Specific Gravity Ranges:

• 1.085 - 1.100 - Dry Wine
• 1.120 - 1.140 - Medium Sweet Wine
• 1.140 - 1.160 - Sweet Wine

Have a great weekend. Be safe, and please, always have a designated driver when you are drinking. More to come next week!

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