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Different countries use the scales in different industries: In brewing, the UK uses specific gravity X 1000; Europe uses Plato degrees; and the US use a mix of specific gravity, degrees Brix, degrees Baumé, and degrees Plato. For fruit juices, 1.0 degree Brix is denoted as 1.0% sugar by mass. This usually correlates well with perceived sweetness.
Brix (°Bx) Plato (°P) The oldest scale, Balling (°Balling), was developed in 1843 by Bohemian scientist Karl Joseph Napoleon Balling (1805-1868) and Simon Ack. In the 1850s, German engineer-mathematician Adolf Ferdinand Wenceslaus Brix (1798-1870) corrected some of the calculation errors in the Balling scale and introduced the Brix scale.
Several different scales have been used for measuring the original gravity. For historical reasons, the brewing industry largely uses the Plato scale (°P), which is essentially the same as the Brix scale used by the wine industry. For example, OG 1.050 is roughly equivalent to 12 °P.
Brix refractometers are often used by hobbyists for making preserves including jams, marmalades and honey. In beekeeping , a brix refractometer is used to measure the amount of water in honey. Bausch & Lomb Abbe Refractometer, ca. 1919-1926
Refractometers are frequently used by grape growers and kiwifruit growers for Brix testing of sucrose levels in their fruit. Refractometry is also used in the gelatin industry. To convert the RI of a gelatin sol (reported in Brix) to a gelatin concentration, one need only multiply by eight-tenths (0.8). A sol with a 10.0 RI would therefore be 8 ...
These are to be used with the analysis methods that characterize sugars by refractometric means but find wide application outside the sugar industry as the sucrose polynomial is built into the firmware of modern refractometers and is the basis for calibration of purely optical refractometers which read in Brix.
The Oechsle scale is a hydrometer scale measuring the density of grape must, [1] which is an indication of grape ripeness and sugar content used in wine-making. It is named for Ferdinand Oechsle (1774–1852) and it is widely used in the German , Swiss and Luxembourgish wine-making industries.
Several different scales have been used for the measurement of gravity, including the Plato, Baumé, Balling, and Brix scales, with the Plato scale being the most common modern measure. This approach relies on the fact that dissolved sugars and alcohol each affect the density of beer differently.