Brix very similarly to sucrose with respect to specific gravity as a function of concentration, or compounds which are present in small amounts (minerals, hop acids in wort, tannins, acids in must). In any case, even if °Bx are not representative of the exact amount of sugar in a must or fruit juice they can be used for comparison of relative sugar content. As specific gravity was the basis for the Balling, Brix and Plato tables, dissolved sugar content was originally estimated by measurement of specific gravity using a hydrometer or pycnometer. In modern times, hydrometers are still widely used, but
Phenolic content in wine . Low molecular weight polyphenols, as well as elagitannins, are susceptible to be extracted from cork stoppers into the wine. The identified polyphenols are gallic, protocatechuic, vanillic, caffeic, ferulic, and ellagic acids; protocatechuic, vanillic, coniferyl, and sinapic aldehydes; the coumarins aesculetin and scopoletin; the ellagitannins are roburins A and E, grandinin, vescalagin and castalagin. Guaiacol is one of the molecules responsible for the cork taint wine fault. Flash release is a technique used in wine pressing. The technique allows for a better extraction of phenolic compounds. The exposure of wine to oxygen in limited quantities affects phenolic content. Depending on