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Brix is simply a measure of density
invented by man with last name Brix
generally speaking in in the ranges we're talking about for wines
it almost equates exactly 2 percent sugar.
If something's 25 Brix it's 25 percent sugar.
We use it because sugar, whatever sugar we have in the grapes
means potential alcohol. Especially in California
we have to constantly manage our potential alcohol.
One of the main reasons is
with a very high Brix wine, in other words a very high-potential alcohol wine,
if we don't manage the Brix number we
can end up with so much alcohol before
all the sugar is consumed that it pickles the yeast and they can finish the job which
is
a wine maker's nightmare. Another really important aspect Brix is many growers
who grow grapes, their contract will state
a certain Brix number in it; a certain percent sugar
that they must achieve to get paid in full or
or they may be penalized or they (the grapes) may be may not be accepted.
So it starts right there in the vineyard.
It is, generally speaking, less and less
today, but generally speaking it is and measurement of
how ripe the fruit is.