Principles and practices of small - and medium - scale fruit juice ...
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Although a given °Brix/A can be obtained by modifying either Brix or acid (or both) juice blends or beverages with less than about 7ºBrix are deemed weak ...
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Blending strategies
One of the primary considerations in choosing individual components and preparing juice blends is ºBrix/Acid ratio (°B/A). Depending upon the juices involved this ratio determines the sugar acid balance and influences the perception of each. For example, a 10 percent solution of sucrose is moderately sweet. Adding 1 percent citric acid for a °Brix/A of 10 produces an intensely sour sensation. This solution requires a few percent more sugar before the sensation of sweetness is once again dominant. Certainly, juices are much more complex but °Brix/A remains an important factor.
The °Brix/A of some common juices are listed in Table 9.1 It should be emphasized that these figures are quite general, since there are wide ranges among a single species. Even at optimum maturity, ºBrix and acid can vary appreciably. Recent cultivar selection and breeding efforts have decreased acid levels and increased solids (sugars) in some fruits to facilitate fresh eating and juicing. In addition, there are consumer preferences to consider. Orange juice at a °Brix/A of 12 is standard in North America, while in the tropics 15 or more is deemed acceptable. Although a given °Brix/A can be obtained by modifying either Brix or acid (or both) juice blends or beverages with less than about 7ºBrix are deemed weak and watery. Those containing more than ~1.2 percent acid are sour, independent of °Brix/A.
Table 9.1: ºBrix/Acid ratios of some common fruit juices.
Brix - Wikipedia, the free encyclopedia
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Degrees Brix (symbol °Bx) is a measurement of the mass ratio of dissolved sugar to water in a liquid. It is measured with a saccharimeter that measures ...
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Calcium Fertilization in a Kiwifruit Orchard
harvested when the soluble solids concentrations exceeded 7ºBrix (Arias et al., 2003). Univariate GLM and t-Student test were used to detect significant ...
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de V Otero - 2006 - Artículos relacionados

HTH!

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Note added at 28 mins (2008-09-07 02:12:25 GMT)
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http://www.hort.wisc.edu/cran/pubs_archive/proceedings/2007/...
What is Brix?
In the food industry the term Brix is used to describe the approximate amount of
sugars in fruit juices, wine, soft drinks and in the sugar manufacturing industry. For fruit juices, one degree Brix is about 1-2% sugar by weight. This usually correlates well with perceived sweetness. As the Brix reading increases so does the perceived sweetness of fruit, fruit juices, etc.
In reality, degrees Brix (°Bx) is a measurement of the amount of dissolved
sucrose to water in a liquid. For example, if 100 grams of a solution had a reading of 25°Brix that would mean that the solution had 25 grams of sucrose and 75 grams of water.


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Note added at 8 hrs (2008-09-07 10:07:14 GMT) Post-grading
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Thank you too.