What is the Brix scale?

Brix Scale is a scale or graph used to measure the characteristics of sugar solutions. Specifically, it is used to calculate the concentration and density of sucrose solutions. The Brix scale is most often used to measure the presence of sugars in wines, beers, carbonated beverages and foods. It is also used to calibrate the device responsible for a combination of flavored syrups and carbonated water in specific ratios, most often mixing of fountain drinks.

Adolf Brix developed a Brix scale in the mid -18th century. The predecessors included Plato System and Scale Balling Scale. The intention of all such standards is to measure the amount of sugar present.

The use of the Brix scale was in the production of wine and meadow. Excess or insufficient sugar in these drinks affected the taste, so breweries and winemakers were interested in knowing how much sugar was present at every dose. Brix and similar scales have provided them with the means to do this in a measurable, reliable way. This allowed them to maintain consistency in dosesAnd between the batch and also experiment with new flavors adjusting the amount of sugar in the mixture.

Brix, as well as similar scales, uses a degree and is expressed by metrically. For example, 1 degree Brix means that there are 1 gram (about 0.03 ounces) of sucrose for every 100 grams (about 3.52 ounces) of the solution. However, the presence of other dissolved solids may affect the system, causing slight inaccuracy in the measurements.

While the Brix scale is still widely used in the wine industry, it is also a critical tool for fruit juice and honey manufacturers. As with wine, the amount of sugar present in these liquids affects their taste. In addition, most countries require that the nutrition panel be stated in honey and fruit juices.

BRIX is also an important tool for the branch of the fountains of the main manufacturers of carbon drinks around the world. Fountain machines are often used in rEstaurations and shops are comfortable. These machines allow you to mix the syrup concentrate for each drink in place with carbon water. If both solutions are incorrectly mixed, the resulting drink can taste too sweet, bitter or even flat.

In order to maintain a consistent mixture and ensure the intended taste, these machines are regularly calibrated. Technicians use the Brix scale to determine whether syrup or water pumps need to be modified. In the industry, this is commonly referred to as a "brixing" fountain.