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In 1870, the German scientist Adolf Ferdinand Wenceslaus Brix (1798-1870) developed a unit of measurement named after him for the soluble dry substance in a liquid and thus the sugar content. This indirectly gives an objective value of the degree of ripeness of a fruit. It is mainly used in the fruit industry, but in English-speaking countries it is also used to determine the must weight in grapes or grape must. Other units of measurement are Babo, Balling, Baumé and Oechsle.

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