The sweet clue to finding balance in wine

A tool called a refractometer is used to measure the sucrose level—in other words, the Brix—in grapes.
Getty Images / E+ / AleksandrNakic photo

Brix is a magical number in the world of wine that sounds more like a secret code than a measurement.

Picture this: You’re strolling through a vineyard, the sun kissing your skin, the grapes ripe and juicy, and suddenly someone mentions Brix. Fear not, fellow wine geeks, for I am here to decode this enigma for you.

Brix is simply a unit of measurement, developed by a German mathematician named Adolph Brix in the early 1880s, that is used to determine the sugar (sucrose) content in grapes and, subsequently, in wine.

Think of it as the wine world’s sweet little secret.

Now, how is Brix measured and used, you ask? Winemakers, armed with trusty refractometers (fancy term for Brix-measuring devices), venture into the vineyards like sugar detectives, stalking those sweet, beautiful grapes. They pluck a few berries, squish them, and measure the sugar levels with a drop of grape juice.

The sugar content in juice directly influences the alcohol content in wine. It is like a grape-powered math equation—more sugar equals more alcohol. For example, if the sugar content measures 21 Brix, the potential alcohol in the wine will be 12.2 per cent alcohol by volume. The equation is simple: multiply the Brix score by 0.55 to determine the possible alcohol level.

Brix measurements are crucial because winemaking is all about the balance between sweetness and acidity. Sugar balances out the acidity in wine, creating a harmonious flavour profile. Take Riesling, for example. This aromatic white wine’s flavour ranges from bone dry to lusciously sweet, but both ends of the spectrum balance sugar with acid for the desired end result.

Winemakers also use Brix readings to gauge the optimal time to harvest grapes. Most wine grapes are harvested between 21 and 25 Brix. Too early, and you risk underripe, tart wines. Too late, and you might end up with a syrupy, overly alcoholic concoction. It’s a delicate dance between sugar, acidity and flavour, and Brix is the choreographer.

So, the next time you hear someone drop the term “Brix” at a wine tasting, don’t panic. Instead, raise your glass and toast to the sweet science behind great wine. 

Christine Campbell

Christine Campbell is a Vancouver-based freelance and travel writer, educator and host of the Wine Soundtrack Canada podcast. She is WSET certified and is a French Wine Scholar. Follow Christine’s adventures in wine and abroad at girlsgogrape.com and on Instagram at @girlsgograpedotcom.