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Blending apple and cherry juice: Brix and acidity

Mix 1000 kg of apple juice (12 °Bx, 0.6 g/100 g) and 500 kg of cherry juice (10 °Bx, 1.2 g/100 g): you get about 11.3 °Bx with an acidity of 0.8 g/100 g and a Brix/acidity ratio of about 14.

Parameters

Result

Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.

Calculation example

Mass of juice A
1 000 kg
Brix of juice A
12 °Bx
Acidity of juice A
0,60 g/100 g
Mass of juice B
500 kg
Brix of juice B
10 °Bx
Acidity of juice B
1,20 g/100 g
Add water
0 kg
Add sugar
0 kg
Add citric acid
0 kg
Blend Brix
11,33 °Bx
Blend acidity
0,8 g/100 g
Brix/acidity ratio
14,2
Mass of the mix
1 500,0 kg
Dry matter
170,0 kg

Frequently asked questions

What is the Brix/acidity ratio?
An indicator of taste balance: the higher it is, the sweeter the juice. For apple juice it is usually 12–20.

The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.