SIGN UP LOG IN

The largest wine encyclopedia in the world

22.642 Keywords • 48.644 Synonyms • 5.293 Translations • 7.913 Pronunciations • 149.291 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Brix

The German scientist Adolf Ferdinand Wenceslaus Brix (1798-1870) developed in 1870 a unit of measure named after him for the soluble dry matter in a liquid and thus the sugar content, Indirectly, this gives an objective value of the ripeness of a fruit. Predominantly it is used in the fruit industry, in English-speaking countries but also for the determination of the Most weight in the grapes or in the grape, Further units are Babo. Balling. Baume and Oechsle,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.