Brix, or degrees Brix, abbreviated °Bx, is a measure of the sugar content of a water-based (aqueous) solution. One degree Brix is 1 gram of sucrose in 100 grams of solution. It is generally equivalent to a measurement of "percentage sugar by mass," though the calculation becomes more complex when other dissolved solids or alcohol are present.
Degrees Brix are used to measure the sweetness of foods in the wine, sugar, carbonated beverage, fruit juice, fresh produce, maple syrup and honey industries. Contrast degrees Plato, used in the brewing industry; degrees Balling, which has fallen out of general use but is still used in the South African wine industry; and degrees Oechsle, used in the Swiss and German wine industries.
Name origins
From Adolf Brix, German scientist and member of the Royal Prussian Commission for Measurements.