GIFSQ Tools · Module 09 — Fruits, Vegetables, Beverages & Plant Foods · Tool 171 of 500
Dilute a beverage concentrate to drinking strength. Enter the concentrate Brix, the target Brix and the finished volume to get the concentrate and water needed.
Try sample values — fills the form with the worked example below.
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Concentrate needed (L)
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Water to add (L)
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Dilution (1 part in)
Equation: Concentrate volume = finished volume × target Brix ÷ concentrate Brix (C1V1 = C2V2). Water = finished volume − concentrate volume. Dilution = finished volume ÷ concentrate volume.
Method: Dilution mass balance (C1V1 = C2V2) for beverages, Codex CXS 247 (fruit juices and nectars); Brix by AOAC 932.12.
Assumptions: Brix is conserved on dilution; volumes add with no contraction; concentrate and water are at the same temperature.
Limitations: Does not cover carbonation, preservative dosing or flavour loss on dilution.
Rounding: Volumes to 2 decimal places; dilution to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Dilution mass balance (C1V1 = C2V2) for beverages, Codex CXS 247 (fruit juices and nectars); Brix by AOAC 932.12.
Assumptions: Brix is conserved on dilution; volumes add with no contraction; concentrate and water are at the same temperature.
Limitations: Does not cover carbonation, preservative dosing or flavour loss on dilution.
Rounding: Volumes to 2 decimal places; dilution to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 60 °Brix concentrate diluted to 12 °Brix, 100 L finished. Concentrate = 100 × 12 ÷ 60 = 20.00 L; water = 100 − 20 = 80.00 L; dilution 1 in 5.00.
Enter values above to see results.
The same C1V1 = C2V2 balance works for syrups, cordials and juice concentrates. Stir well and check the finished Brix before serving or packing. Tool 171 of 500 — GIFSQ
