Measure of sweetness - Home Brew Forums

 Home Brew Forums > Measure of sweetness

05-19-2012, 11:52 AM   #1
Ckgreene5
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May 2012
Posts: 1

With all the other measures for brewing; ibu, srm, abv, etc., is there an actual measure of sweetness?

05-19-2012, 02:32 PM   #2
ajdelange
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Aug 2010
McLean/Ogden, Virginia/Quebec
Posts: 9,431
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The ASBC has no MOA (Method of Analysis) for subjective analysis of sweetness but there are MOAs for Reducing Sugars and Total Carbohydrate.

In other industries subjective sweetness is judged by comparison to standard sucrose solutions of strength up to about 15%. If a 3% solution of sweetener x is judged to be as sweet as a 9% solution of sucrose it is said that sweetener x is three times as sweet as sucrose. And so on.

06-04-2012, 10:37 PM   #3
SkunkyBrewster
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Nov 2011
Westbrook, CT
Posts: 17

There is also degrees Brix which is used to describe the amount sucrose by weight in an aqueous solution. 1dB = 1g sucrose in 100g aqueous solution.
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06-05-2012, 02:52 AM   #4
ajdelange
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Aug 2010
McLean/Ogden, Virginia/Quebec
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The Bx (degree Brix) is not a measure of sweetness nor is the °P (the near equivalent and the unit used in brewing). They are units of mass concentration. A 1.73 °P (1.73 Bx) solution of sucrose will taste as sweet as a 1.00 °P ( 1.00 Bx) solution of fructose because fructose is 1.73 times sweeter than sucrose.