Degrees Brix (°Bx) is a unit of measurement of sucrose in a liquid. Brix may also refer to: ...
Found on http://en.wikipedia.org/wiki/Brix_(disambiguation)
Brix is a puzzle game for the IBM PC, developed by Michael Riedel (Radiesel) and produced and published by Epic MegaGames in 1992. It is a clone of Taito`s Puzznic, and thus bears strong graphical and some gameplay similarities to Flipull/Plotting, also produced by Taito. ==Gameplay== Brix presents the player with an array of s
Found on http://en.wikipedia.org/wiki/Brix_(video_game)
Unit of measure for the sugar content of grapes. Grapes are generally harvested at 20 to 25 Brix, resulting in alcohol after fermentation of 11.5 to 14 percent.
Found on http://www.chowbaby.com/10_2000/glossary/glossary.html?synchpage=3&Z=550170
A measurement of the dissolved sucrose level in a wine.
Found on http://www.encyclo.co.uk/local/20673
Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by weight (% w/w) (strictly speaking, by mass). If the solution contains dissolved solids other than pure sucrose, then the °Bx is only approximate the diss
Found on http://en.wikipedia.org/wiki/Brix
(pronounced bricks) The unit of measurment for soluble solids (sugar) in ripening grapes. A reading of one degree brix equals one percent sugar in the juice. See Balling.
Found on http://www.edenwines.co.uk/Glossary_b.html
Brix is the measure of the percentage of soluble solids (primarily sugar solids). It is used in the sugar manufacturing industry and in the food industry for measuring the approximate amount of sugars in fruits, vegetables, juices, wines and soft drinks. Levels are measured using a refractometer.
Found on http://www.tauraurc.com/glossary.html
A measure of sugar content in grape juice, used particularly in the New World. My article on must weight in my Sweet Wine series gives more information.
Found on http://www.thewinedoctor.com/glossary/b.shtml
The Austro-German scientist Adolf F. Brix (1798-1870) developed in 1870 that bears his measure of soluble solids in a liquid (and thus approximates the sugar content). Indirectly obtained by an objective value of the maturity of a fruit. Mainly it is used in the fruit industry in English speaking countries but also for determining the weight must i
Found on http://www.wein-plus.eu/en/Brix_3.0.212.html
A scale used to measure the level of sugar in unfermented grapes. Multiplying brix by .55 will yield a wine
Found on http://www.wineonline.ie/library/glossary.htm
One of several hydrometer or saccharometer scales denoting the density of liquid (must, juice or new wine) in terms of specific gravity. Each degree Brix is equivalent to 1 gram of sugar per 100 grams of liquid. The potential alcohol of a must is estimated by multiplying the Brix reading by 0.55. Both the Brix and Balling scales are comparable and
Found on http://winemaking.jackkeller.net/glossary.asp
A scale used to measure sugar content of grapes & wine. Each degree of Brix is equivalent to 1 gm. of sugar /100 gm. of grape juice. This is the usual method of determining the alcohol potential of unfermented juice or must.
Found on http://www.hernder.com/content/article.cfm?RecordID=55
A system favoured by US winemakers of measuring the amount of sugar present in grape juice. 1 Brix = 10g/L of sugar.
Found on http://www.aromadictionary.com/articles/wineglossary_m-z_article.html
(BRIHKS) The unit of measurment of soluble solids (sugar) in ripening grapes. A reading of one degree brix equals one percent sugar in the juice.
Found on http://www.nebraskawines.com/wine-glossary/
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