Brix Brix 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
Phenolic content in wine but "resolve" (through a chemical process called polymerization) into delicious and complex elements of "bottle bouquet" when the wine is cellared under appropriate temperature conditions, preferably in the range of a constant . Such wines mellow and improve with age with the tannic "backbone" helping the wine survive for as long as 40 years or more. In many regions (such as in Bordeaux), tannic grapes such as Cabernet Sauvignon are blended with lower-tannin grapes such as Merlot or Cabernet Franc, diluting the tannic characteristics. White wines and wines that are vinified to be drunk young (for examples, see nouveau wines)