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
Wine Grapes viticulture" written by Pierre Viala and Victor Vermorel and published in 1901–1910. Wine Grapes Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours is a reference book about varieties of wine grapes. The book covers all grape varieties that were known to produce commercial quantities of wine at the time of writing, which meant 1,368 of the known 10,000 varieties. It is written by British Masters of Wine Jancis Robinson and Julia Harding in collaboration with Swiss grape geneticist Dr. José Vouillamoz. "Wine Grapes" is not an update of Robinson's earlier book "Vines, Grapes