Brix

A scale used to measure the sugar density of grapes. While most wine drinkers think of Brix specifically in relation to sugar levels, the system actually measures all soluble solids in the grape juice. It’s simply that the vast majority of these solids are sugars.

The scale, introduced by Adolf Brix in 1897, is usually measured by using a hydrometer or refractometer. The system is calibrated so that each degree Brix is equivalent to 18 grams of sugar in 1 liter of solution.

Sparkling wines are usually harvested between 19° and 22° Brix and table wines are picked somewhere between 23.5° and 26° Brix. To achieve higher levels for dessert wines, grapes may be left to dehydrate in order to achieve a greater concentration of sugars.

Approximately 55 to 60 percent of the sugar in grape juice can be converted into alcohol. It follows that a rough estimate of the level of alcohol can be determined by multiplying the Brix reading by 0.58. Therefore, grapes harvested at 25° Brix would make a wine with approximately 14.5 percent alcohol.