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Page 7 of 35
THE ORIGIN OF THE WORD BRIX
Professor A. F. W. Brix was a 19th Century German chemist (b.1798, d.1890). He was the first to measure the density of plant juices by floating a hydrometer in them. The winemakers of Europe were concerned that they could not predict which of various grape juices would make the best wine. Being able to judge quality ahead of actual bottling was of immense importance in an industry where a bottle of the best wine might sell for hundreds of times more than a bottle of everyday wine. Professor Brix was greeted as a great hero when he emerged from his laboratory to claim his most generous prize. He was also honored by having the measuring process named after him.
- BRIX is a measure of the percent solids (TSS) in a given weight of plant juice---nothing more---and nothing less.
- BRIX is often expressed another way: BRIX equals the percentage of sucrose. However, if you study the contents of this book, you will soon enough understand that the "sucrose" can vary widely. For, indeed, the BRIX is actually a summation of the pounds of sucrose, fructose, vitamins, minerals, amino acids, proteins, hormones, and other solids in one hundred pounds of any particular plant juice.
- BRIX varies directly with plant QUALITY. For instance, a poor, sour tasting grape from worn out land can test 8 or less BRIX. On the other hand, a full flavored, delicious grape, grown on rich, fertile soil can test 24 or better BRIX.
I suggest that you remember that sugar is only one of the components of brix. Also remember that many other substances can falsely indicate "brix" readings (although those readings are valid in their own right). Try rubbing alcohol, whiskey, vinegar, or wine. Interestingly, cooking oil, molasses, syrup, and other thick liquids require a refractometer calibrated to read 30-90 brix. Honey is checked with a refractometer calibrated to measure the water within it instead of the solids in the water. |
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