°Bxv3rev 12026-03-17
degree Brix
0112/2///62720#UAA032
unit for the mixing ratio of a soluble dry substance in water at 15,5 °C similar to the percent designation for solutions, in which a solution of 1 g saccharose in 100 g saccharose/water solution corresponds to 1° Brix and respectively an one percent solution
unitVersion history4#
IEC CDD records every published revision of each entity — version number, status, timestamp, and the change request that introduced it. OpenCDD captures the full chain of custody from cdd.iec.ch; the entry marked Current is the one rendered on this page.
Metadata#
- Note
- One degree Brix is almost identically with one degree Balling, the small difference results from the reference temperature of 15,5 °C at the Brix scale and 17,5 °C at the Balling scale. Comparable to degree Brix and degree Balling is degree Plato, which expresses the weight proportion wort in the weight of the beer, whereas the wort is the sum of all not yet in the beer fermented substances of content, whose bigger part consists of sugar.
- Version
- 3
- Revision
- 1
- Status
- Standard
- Publisher
- IEC
- Published in
- IEC 62720
- Responsible committee
- IEC/SC 3D
- Change request
C00192- Dates
- Current version: 2026-03-17
- Current revision: 2026-03-17