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Brix, Sugar and Sweetness

Brix is a rating of the amount of sugar in a wine. Normally sugar is converted into alcohol by the yeast, so there is little left over in the final wine. However, many winemaking techniques either do not let the yeast fully turn all sugars into alcohol, or they put in so much sugar that the yeast simply cannot convert them all. These sweeter wines, with higher Brix ratings, end up being delicious dessert wines. Most yeast dies when the alcohol hits 14% or so, so any sugars still in the wine at this point remain as sweet sugar in the final wine.

Trying to figure out the Brix levels of your wine? Use the On Line Brix Calculator!

Glossary of Winemaking Terms