Brix in fruits, vegetables, juices, wine, soft drinks and in the starch and sugar manufacturing industry. Different countries use the scales in different industries: In brewing, the UK uses specific gravity X 1000; Europe uses Plato degrees; and the US use a mix of specific gravity, degrees Brix, degrees Baumé, and degrees Plato. For fruit juices, 1.0 degree Brix is denoted as 1.0% sugar by mass. This usually correlates well with perceived sweetness. Modern optical Brix meters are divided into two categories. In the first are the Abbe-based instruments in which a drop of the sample solution is placed on a
History of the wine press their wine. By at least the 18th dynasty, the ancient Egyptians were employing a "sack press" made of cloth that was squeezed with the aid of a giant tourniquet. The use of a wine press in winemaking is mentioned frequently in the Bible but these presses were more elaboration of treading lagars where grapes that were tread by feet with the juice running off into special basins. The more modern idea of a piece of a winemaking equipment used to extract the juice from the skins probably emerged during the Greco-Roman periods where written accounts by Cato the Elder, Marcus