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nafex - Re: [NAFEX] syrups. - Brix and sugar cont

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  • From: Richard Harrison <rharrison922@yahoo.com>
  • To: "Dr. Chiranjit Parmar" <parmarch_mnd@dataone.in>, North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] syrups. - Brix and sugar cont
  • Date: Mon, 12 Oct 2009 04:27:44 -0700 (PDT)

Good info. I assume the wild pear has a lot of tannins maybe? This would probably cause some of  the additional refraction, perhaps?
 
                                                       Richard

--- On Mon, 10/12/09, Dr. Chiranjit Parmar <parmarch_mnd@dataone.in> wrote:

From: Dr. Chiranjit Parmar <parmarch_mnd@dataone.in>
Subject: Re: [NAFEX] syrups. - Brix and sugar cont
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Date: Monday, October 12, 2009, 12:35 AM

It can be even more misleading.  The fruits of a wild pear called KAINTH in local dialect (www.fruitipedia.com/kainth.htm) shows a brix (total soluble solids) content of 31 per cent whereas its sugar content is not even 7 per cent.  This analysis was carried out by me personally.
 
In fact the brix are measured on the basis of refractive index of a solution which affected by the substances dissolved in it.  It is a very rough measurement but still quite helpful in field observation and to compare different varieties of the SAME fruit.
 
Regarding kainth, I guess that its juice must be containing some substance having a very high refractive index.
 
Dr. Chiranjit Parmar
Mandi  HP  India
www.fruitipedia.com
 
----- Original Message -----
Sent: Monday, October 12, 2009 8:57 AM
Subject: Re: [NAFEX] syrups.

For those not familar, brix and sugar content are not exactly the same, but are loosely related. 15% sugar content will correspond to a brix of over 20, for example. Brix is a measure of the soluable solids---including sugar(sucrose). A brix of 25 for example may produce 15% sugar(sucrose), depending on variety of cane and other factors.
                                                                          Richard

--- On Sun, 10/11/09, Dr. Chiranjit Parmar <parmarch_mnd@dataone.in> wrote:

From: Dr. Chiranjit Parmar <parmarch_mnd@dataone.in>
Subject: Re: [NAFEX] syrups.
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Date: Sunday, October 11, 2009, 10:17 PM

The sugar content in sugarcane juice varies with the place, variety and time of harvesting.  In India it ranges from 7 to 15 per cent.
 
Dr. Chiranjit Parmar
Mandi  HP  India
www.fruitipedia.com
----- Original Message -----
Sent: Monday, October 12, 2009 8:17 AM
Subject: Re: [NAFEX] syrups.

What's the sugar content of the fresh cane juice? With that ratio of juice to syrup it must be at least 25 to 30 degrees Brix.
-Lon Rombough
NEW grape pruning video: http://www.bunchgrapes.com/dvd.html View a short, low resolution clip here: http://www.youtube.com/watch?v=8Q58zFY0B1M
Grapes, writing, consulting, my book, The Grape Grower, at http://www.bunchgrapes.com Winner of the Garden Writers Association "Best Talent in Writing" award for 2003.
A video about The Grape Grower : http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/
On Oct 11, 2009, at 7:18 PM, Richard Harrison wrote:

Stephen,
    I grow 2 acres of sugarcane in North Florida and make syrup----100% sugarcane syrup. It's expensive to make. A heavy mill is needed to efficiently press the juice from the stalks and then cookware to process the juice into syrup can add expense if making more than a gallon of syrup at a time. The processing rate is about 7 gallons of juice to 1 gallon of syrup, on average.
     

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