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The largest wine encyclopedia in the world

22.920 Keywords • 48.221 Synonyms • 5.307 Translations • 28.227 Pronunciations

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Brix

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

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