“BRIX” is a scale used to calculate the total dissolved components in grape juice, and thus the estimated concentration of grape sugars. It is used in the United States, and it, like other scales (such as “BAUMÉ” and “OECHSLE”), can be measured with a refractometer or a hydrometer. Degrees ‘Brix’ represent the proportion of solutes (of which about 90% are sugars in ripe grapes) by weight in the liquid at a temperature indicated for the equipment used. One degree of ‘Brix’ corresponds to about 18 g/liter of sugar.
The “BALLING” scale is similar although the specified temperature may differ.
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