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Brix, measured and referred to as "degrees Brix" (°B), refers to the percentage of dissolved solids in a solution. It is most commonly used in winemaking as an accepted measure of sugar expressed in percent: 25°B = 25% sugar. The Brix value becomes negative at the end of a fermentation because 0°B is defined as pure water and the density of the water/alcohol mix in wine is less than that of water.
Related Topics:
Specific Gravity
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