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The largest wine encyclopedia in the world

22.772 Keywords • 48.568 Synonyms • 5.298 Translations • 7.910 Pronunciations • 150.944 Cross-references

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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,

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