Brix

A measurement of the dissolved sucrose level in a wine.
Found on http://www.encyclo.co.uk/local/20673

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

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

Brix

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

Brix

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

brix

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

Brix

(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/

Brix

See Plato.
Found on http://hbd.org/uchima/glossary/glossary.html
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