Brix Testing is widely used in
beverage manufacturing.

Brix Testing

Brix testing is a standard method for measuring sugar content in an aqueous solution. The measurement is expressed in degrees, one-degree Brix representing 1 gram of sucrose per 100 grams of solution. The value is measured on a scale of 1 to 100, the higher the sugar content the higher the Degrees Brix, which is  ofttimes expressed as °Bx, °Brix, or simply Brix.

Estimates of Brix levels in common items:

  • Honey: 70 to 88
  • Maple Syrup: 66+
  • Red Grapes: 22 to 26
  • White Grapes: 20 to 24
  • Pineapple Juice: 13
  • Apple Juice: 12
  • Orange Juice: 12
  • Grapefruit Juice 11
  • Cola: 10

Brix Testing is widely used in beverage manufacturing where sucrose content is analyzed such as in fruit juice, soda, wine, etc. Honey, maple syrup, starch and sugar producers also commonly use the Brix scale. Farmers servicing the food industry (fruit growers, vineyards, berry farms, etc.) keep tabs on the quality of their crops using Brix measurements, as the nutrient content of their yield can be impacted by a variety of variables such as soil fertility, precipitation and temperature.

Throughout the food industry, Brix values are used to assess product quality, nutrient density, flavor and sweetness. As a variance in sugar content can affect overall behavior of a product, Degrees Brix is a dependable control parameter for product developers, producers, QA and QC, etc