Hydrometer, Brix

Brix hydrometer is graduated so that the number of degrees is identical with the percentage by weight of cane sugar and is used at the temperature indicated on the hydrometer. 

Balling s saccharometer is used in Europe and is practically identical with the Brix hydrometer. 

Wine and Must Hydrometer. This instrument has three scales. One scale shows readings of 0° to 15° Brix for sugar (see Brix Hydrometer above) another scale from 0° to 15° Tralle is used for sweet wines to indicate the percentage of alcohol by volume and a third scale from 0° to 20° Tralle is used for tart wines to indicate the percentage of alcohol by volume. 

Density. Measurement of density is widely used in the sugar industry to determine the sugar concentration of symps, Hquors, juices, and molasses. The instmment used is called a hydrometer or a spindle. When it is graduated in sucrose concentration (percent sucrose by weight), it is called a Brix hydrometer or a Brix spindle. Brix is defined as the percent of dry substance by hydrometry, using an instmment or table caUbrated in terms of percent sucrose by weight in water solution. Hydrometers are also graduated in °BaumH, stiU in use in some industries. The relationship between °BaumH and density, ing/cm, is °Baumn Baum e = 145(1 — 1/d). 

The principal analytical methods were developed in the mid-nineteenth century the polariscope by Ventzke in 1842, the Brix hydrometer in 1854, Fehling s method for reducing sugars, and Clerget s method for sucrose in 1846. 

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In the Winery. To maintain the malo-lactic culture in an active state in wine, it has been found necessary to have the wine at a temperature in excess of approximately 65° F (18.33° C). In red wines, this is accomplished most often by inoculating the wine immediately after separation from the pomace (skins, pulp, and seeds). This separation generally is performed at five percent to eight percent soluble solids as indicated by a Brix hydrometer. There is often enough heat of fermentation generated to allow completion of the malo-lactic fermentation. 

Brix is the percentage by weight of the solids in a pure sucrose solution. By general acceptance, the Brix represents the apparent solids in a sugar solution as determined by the Brix hydrometer or other densi-metric measurement converted to the Brix scale. 

The above formulas are based on Tagliabues work, although the original Brix hydrometer was a sac-charometer, arbitrarily graduated (see p. 398). Degrees Fisher are the same as degrees Brix. 

Total soluble solids (TSS) is a measurement of the sugar, organic acid and other soluble components in the juice of the apricot. TSS is useful as an indicator of maturity in conjunction with firmness. It is measured in terms of percent pure sucrose because sucrose is the major constituent of apricot fruit juice. TSS can be determined using a Brix hydrometer (measurement of specific gravity), or an Abbe or hand refractometer (measurement of the refractive index) (Childers and Zutter 1983). 

The Brix scale is a density scale for sugar (sucrose) solutions. The degrees Brix are numerically equal to the percentage of sucrose in the solution. The term Brix solids refers to the solids as determined by the Brix hydrometer. 

The boiling systems are based on apparent purity, the amount of sucrose remaining in solution, and usually are expressed as the ratio of the polarization value to the total solids as measured by the Brix hydrometer. In a three-boiling system, the purity of the A massecuite is set between 80 and 85 by blending syrup with A molasses, the purity of the B massecuite is set between 70 and 75 by blending with syrup and A molasses, and the C massecuite is set between 55 and 60 by blending with syrup and B molasses. Other variations are possible. ... 

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