Brix/SG Interconversion

Purpose

Use this calculator if you are looking for a fast rough interconversion between the 4 values displayed.If need be, use Brix / SG temperature correction calculator to account for the actual reading temperature being different than calibration temperature.

Background

Brix is defined as the percentage of total solids in solution, in grams of solute per 100 grams of solution and is the most used unit for sugar content in Wine Industry.
Specific Gravity is the weight of 1mL of solution divided by the weight of 1mL of distilled water at 20C.
Baume is approximately the potential alcohol in mL / 100mL of wine which will pe produced by fermenting the sugar to dryness.

It is important to remember that Brix and Baume do not actually measure a sugar concentration or sugar weight per unit volume.Instead they measure the specific gravity of a solution.The relationship between Brix and Baumé is not linear.However, it is possible to make a very rough conversion with this simple equationBrix degrees = (°Bé x 1.905) - 1.6 Baumé degrees = (°Brix + 1.6) / 1.905.
To better estimate potential alcohols, Brix measurements can be converted into sugar concentrations, by also measuring the SG of the juice and using the equation: Sugar Concentration(g / L) = Brix x SG x 10 x 0.9982. Sugar Concentration in this calculator is using this equation, with the displayed interconversion values.
NOTE - Only fermentable sugars are converted to ethanol.In addition, different yeasts strains have different levels of attenuation converting different percentages of fermentable sugars to alcohol.For best results to calculate potential alcohol, measure the glucose and fructose concentration and use the potential alcohol calculator based on glucose / fructose content in ALC section or use the Brix / SG to Alcohol calculator in this section of Winemaker.Plus,.

REFERENCES:

• Predicting alcohol levels (March 2016), Grapegrower & Winemaker magazine Issue 626 - (Winetitles Media);
• Measuring Sugar content in grape juice (1997), Concepts in Wine Chemistry by Yair Margalit, Ph.D. - (The wine Appreciation Guild);
• Techniques for chemical analysis and quality monitoring during winemaking (2000) by Patrick Iland, Andrew Ewart, John Sitters, Andrew Markides and Nick Bruer - (Patrick Iland Wine Promotions);