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
Ripeness in viticulture weight from the juice of a single grape or they can use a hydrometer in the winery with the juice from several dozen or hundreds of grape berries. Different countries around the world use various scales to measure the must weight of grape juice. In the United States, New Zealand, and parts of Australia it is measured in degrees brix (symbol °Bx); in Germany (wine) it is degrees Oechsle (°Oe); in France and most of Europe the Baumé scale was used until 1961 and in Austria the Klosterneuburger Mostwaage (°KMW) scale is used. After "veraison" has begun, viticulturists will test