A system used to measure the sugar content of grapes and wine. On labels, wineries sometimes list the Brix at the time of harvest to express the degree of ripeness of the grapes (normally in the range of 20° to 25°). After fermentation, Brix can indicate how sweet a wine is as a measurement of residual sugar (2 degrees Brix would be slightly sweet; 10 degrees Brix residual sugar would be very sweet).

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