The sugar content in grapes is measured in Brix. The level of Brix of grapes is an indicator of the potential alcohol content of the finished wine. If all the sugars are fermented into alcohol, dividing the Brix level in half will indicate the approximate alcohol content of the finished wine. Two degrees Brix results in slightly more than 1 percent alcohol.
For example if a grape with 20 brix of sugar is made into wine, the wine will most likely have a 10% alcohol content.
(A refractometer measuring the sugar level of some grapes)
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