Brix, or °Bx, refers to the measure used by winemakers to estimate sugar content in grapes, juice and wine. It is named after Adolf Ferdinand Wenceslaus Brix, a German scientist who developed the method during the 18th century, when it was applied to all liquids, not necessarily wine. By knowing the sugar content of the grapes, winemakers can determine when it is time to harvest and estimate the potential alcohol content that the wine will have, since sugars convert to alcohol during the process of fermentation. For example, grapes that are picked at 24 degrees Brix will produce a wine with about 15% alcohol. The correct time to harvest will depend on grape variety, region, and the style of product being made.
Brix are measured using two basic instruments to identify sugar density. In the vineyard, each grape can be analyzed with a refractometer, which detects how a ray of light “refracts” in different sugar densities. In the winery, a hydrometer is used to measure sugar content during and after fermentation.
Author: Maytte Rivera
