The Brix scale is a hydrometer-based scale measuring the sugar content of a solution, expressed as degrees Brix, where one degree equals one gram of sucrose per 100 grams of solution. Winemakers, brewers, and juice manufacturers use refractometers or hydrometers calibrated in Brix to track ripeness in grapes and fruit, monitor fermentation as sugars convert to alcohol, and standardise sweetness in soft drinks and preserves. Readings are temperature-sensitive and assume the dissolved solids are sugars, so corrections apply with other solutes present. It remains the industry’s quick, practical gauge of sweetness and maturity.