Brix: Difference between revisions
Jump to navigation
Jump to search
No edit summary |
Uncle Jesse (talk | contribs) (Adding a few hyperlinks and categories) |
||
| Line 1: | Line 1: | ||
Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. The °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, maple syrup and honey industries. | Degrees Brix (symbol °Bx) is the [[sugar]] content of an aqueous solution. One degree Brix is 1 gram of [[sucrose]] in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. The °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, maple syrup and honey industries. | ||
Comparable scales for indicating sucrose content are the degree [[Plato]] (°P), which is widely used by the brewing industry, and the degree Balling, which is the oldest of the three systems and therefore mostly found in older textbooks, but also still in use in some parts of the world. | Comparable scales for indicating sucrose content are the degree [[Plato]] (°P), which is widely used by the brewing industry, and the degree Balling, which is the oldest of the three systems and therefore mostly found in older textbooks, but also still in use in some parts of the world. | ||
| Line 6: | Line 6: | ||
==External Links== | ==External Links== | ||
*[https://en.wikipedia.org/wiki/Brix Brix at Wikipedia] | *[https://en.wikipedia.org/wiki/Brix Brix at Wikipedia] | ||
[[Category:Mashing]] | |||
[[Category:Glossary]] | |||
Revision as of 17:47, 10 September 2017
Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. The °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, maple syrup and honey industries.
Comparable scales for indicating sucrose content are the degree Plato (°P), which is widely used by the brewing industry, and the degree Balling, which is the oldest of the three systems and therefore mostly found in older textbooks, but also still in use in some parts of the world.