Brix, degree

The relationship between the refractive index and the amount of dry substance content is well known for sucrose and is the basis for the degree Brix (°Brix) scale. It is arbitrarily set such that 1° Brix is equal to a concentration of 1% sucrose. In other words, the °Brix scale indicates the number of grams of sucrose per 100 g of solution. This relationship also holds for a large number of similar substances and finds extensive use in the food industry. For example, a reading of 40° Brix would mean that the sample contained 40 g of solid per 100 g of solution. 

The issue of too much water being added to juices has largely been addressed through the application of a minimum solids content (measured in degrees Brix). Many countries now have in place a minimum Brix value for various juices. These minima are backed either by legal statute or industry code of practice. They normally apply to juices prepared by adding water to concentrate and not to not from concentrate products. 

The concentration of most fruit juices is conveniently measured in degrees Brix, although the strict interpretation of this measure refers to pure solutions of sucrose in water (e.g. 10°Brix is 10% w/w sucrose in water). For juices with a high proportion of sugars to acids, such as orange, pineapple and apple, this is... 

Table 6.4 Comparison of degrees Brix, degrees Baume and physical characteristics of carbohydrate syrups...

Degrees Brix Degrees Baume Refractive index at 20°C Specific gravity 20720°C... 

Relation, between Degrees Brix and the Specific Gravity at 17 5° C. 

Calculation of the Quotient of Purity.—From the results of analysis of the juice the percentage of sugar in the dry matter is calculated, this being known as the quotient or coefficient oj -purity. If the dry matter has been determined directly, this quotient is known as the real coefficient of purity, whereas, if the degrees Brix are taken as the dry matter, it is termed apparent. Further, if the dry matter is determined by the refractometric method, the optical quotient of purity is obtained, this being also an apparent coefficient, but usually nearer to the real value than the apparent coefficient calculated from the degrees Brix. 

The degrees Brix may also be determined either directly or after dilution... 

EXAMPLE xo grams of a juice were diluted with 90 grams of water, the specific gravity at 17-5° then being i-o oi. This corresponds with 5-1 degrees Brix, so that the original solution would have 51 degrees Brix, which is equivalent to the sp. gr. 1-2383. 

Introduction. Degrees Brix is a term used to designate the percent by weight of dissolved sugar in a solution. In citrus juices it is used to indicate the percent of soluble solids contained in the juice. This is one of the more important... 

A. Reconstitute an amount of concentrate at the correct degrees Brix (11.8° for orange and 10.0° for grapefruit) that will result in 24 fluid ounces of product, or the same sample size of well mixed single strength juice. 

There are also certain other factors associated with flavor grade, namely minimum and maximum degrees Brix to % acid ratio and oil content requirements. Should there be a question as to the flavor by either the inspector or the plant personnel, the inspector will submit a sample to the USDA Processed Products Branch area office for another evaluation. 

When the solids content of glucose syrups is measured by refractometers calibrated in degrees Brix, some correction must be applied to obtain the true solids level. Brix measurements are commonly used in the sucrose industry and refer to the percentage of sucrose in solution. The Brix tables were modified in 1936, 1966 and 1974, resulting in minor changes as shown in Table 21.8.59 These corrections have been incorporated into high-fructose syrup tables commonly used in the beverage industry (Table 21.9).60... 

Except for roses and specialty wines, the juice usually is drawn from the skins for one to five days after fermentation starts or between 9° and 0° Brix. After drawing, the wines that are still fermenting are placed in a vented closed container to complete their fermentation. Cooke and Berg (9) showed in their survey that the degrees Brix at which the juice is drawn from the skins in red wines is between four and twelve with skin-contact time between two and five days. In more recent years, the author has observed that many wineries desiring to produce more tannic wines allow the fermentation to go to dryness on the skins. A few have even allowed skin-contact times from two to three weeks. This produces slow-aging wines. 

The average degree Brix of all grapes purchased and crushed was 21.5° in 1979 and 20.9° in 1978. The white wine variety grapes averaged 20.4° Brix in 1979, and the black wine varieties averaged 21.9°. Listed below are the 1979 Brix averages for the more important white and black varieties. 

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

Carbonation. In this process the mixed juices from the mills are heated, clarified with lime, and evaporated to about 35 degrees Brix. The syrup is relimed and treated with carbon dioxide, filtered, recarbonated, reheated, and refiltered. After carbonation, the syrup is given a double sulfur treatment and filtered. The resulting syrup is subjected to a three- or four-boiling system with the A and B sugars used as the white sugar product. 

---