A hydrometer scale calibrated so that readings at a specified temperature (in the United States, usually 20°C) equal the percentage by weight of sugar in the solution (the number of grams of sugar in 100 grams of liquid). Introduced in 1897 by Adolf F. Brix, an Austrian.
The Brix scale is used in sugar refineries, and also often encountered on wine labels where it describes the sugar content of the grape juice from which the wine was made. Each two degrees Brix of the juice leads to about 1% alcohol by volume in the wine. The Balling scale is numerically the same as the Brix.
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Last revised: 15 June 2006.