1. 
   Brix
   [disambiguation] Degrees Brix (°Bx) is a unit of measurement of sucrose in a liquid. Brix may also refer to: ...
   Found op http://en.wikipedia.org/wiki/Brix_(disambiguation)
   
   
2. 
   Brix
   [video game] 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. ==Game...
   Found op http://en.wikipedia.org/wiki/Brix_(video_game)
   
   
3. 
   Brix
   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 op http://www.chowbaby.com/10_2000/glossary/glossary.html?synchpage=3&Z=550170
   
   
4. 
   Brix
   A measurement of the dissolved sucrose level in a wine.
   Found op http://www.encyclo.co.uk/local/20673
   
   
5. 
   Brix
   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 s...
   Found op http://en.wikipedia.org/wiki/Brix
   
   
6. 
   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 op http://www.edenwines.co.uk/Glossary_b.html
   
   
7. 
   Brix
   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 op http://www.tauraurc.com/glossary.html
   
   
8. 
   brix
   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 op http://www.thewinedoctor.com/glossary/b.shtml
   
   
9. 
   Brix
   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 co...
   Found op http://www.wein-plus.eu/en/Brix_3.0.212.html
   
   

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