Brix is the measure of sugar content in grapes. The degrees of Brix (pronounced like “bricks”) of grapes is an indicator of potential alcoholic content of finished wine. As a general rule, if all of the sugars are fermented into alcohol, dividing the Brix level in half will tell you the approximate final alcohol content (i.e., 19.3 degrees Brix will yield a wine having 10% alcohol). See also Oechsle Degrees.
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