Average Brix Values and Dominant Acids of Produce
| PRODUCE | POOR | AVERAGE | GOOD | EXCELLENT | U.S. AVERAGE | DISEASE FREE | DOMINANT ACID |
| APPLE | 6 | 10 | 14 | 18 | 13.3 | 16 | Malic |
| APRICOTS | 6 | 12 | 16 | 20 | 14.3 | * NVL | Malic |
| AVOCADO | 4 | 7 | 12 | 16.5 | * NVL | * NVL | * NVL |
| BANANA | 8 | 10 | 12 | 16 | * NVL | * NVL | Malic/Citric |
| BILBERRY | 6 | 8 | 12 | 15 | 13.4 | * NVL | Citric |
| BLACK CURRENT | * NVL | * NVL | * NVL | * NVL | 15 | * NVL | Citric |
| BLACKBERRY | 4 | 6 | 8 | 12 | 10 | * NVL | Malic |
| BLUEBERRY | 7 | 9 | 12 | 15 | 14.1 | * NVL | Citric |
| BOYSENBERRY | * NVL | * NVL | * NVL | * NVL | 10 | * NVL | Malic |
| CASABA | 8 | 10 | 12 | 14 | * NVL | * NVL | * NVL |
| CRABAPPLE | * NVL | * NVL | * NVL | * NVL | 15.4 | * NVL | Citric/Malic |
| CRANBERRY | * NVL | * NVL | * NVL | * NVL | 10.5 | * NVL | Citric/Malic |
| CARROTS | 4 | 6 | 12 | 18+ | * NVL | * NVL | * NVL |
| CANTALOUPE | 8 | 12 | 14 | 16+ | * NVL | 16 | * NVL |
| CHERRY (SOUR) | 6 | 8 | 14 | 16+ | * NVL | 14 | Malic |
| CHERRY (SWEET) | 7.3 | 10.6 | 16 | 19+ | * NVL | 16 | Malic |
| COCONUT | 6.6 | 10.7 | 12.7 | 13.3 | * NVL | * NVL | * NVL |
| DATE | * NVL | * NVL | * NVL | * NVL | 18.5 | * NVL | * NVL |
| DEWBERRY | * NVL | * NVL | * NVL | * NVL | 10 | * NVL | Malic |
| ELDERBERRY | 4 | 5 | 7 | 9 | 11 | * NVL | Citric |
| FIG | * NVL | * NVL | * NVL | * NVL | 18.2 | * NVL | Malic |
| GOOSEBERRY | 5 | 7 | 9 | 11 | 8.3 | * NVL | Citric |
| GRAPE | 8 | 12 | 17.5 | 22+ | 21.5 | * NVL | Tartaric/Malic |
| GRAPEFRUIT | 6 | 10 | 14 | 18 | 10.2 | * NVL | Citric |
| HERBS (MOST) | 4 | 6 | 8 | 12+ | * NVL | * NVL | * NVL |
| HONEYDEW | 8 | 10 | 12 | 14.6 | * NVL | 16 | * NVL |
| KUMQUAT | 4 | 6 | 9 | 11+ | * NVL | * NVL | Citric |
| LEMON | 4 | 6 | 9 | 12+ | 8.9 | * NVL | Citric |
| LIME | 4 | 6 | 9 | 12 | * NVL | * NVL | Citric |
| LOGANBERRY | * NVL | * NVL | * NVL | * NVL | 10.5 | * NVL | Malic/Citric |
| MANGO | 4 | 6 | 10 | 15 | 17 | * NVL | Citric |
| NECTARINES | 6 | 12 | 16 | 20+ | * NVL | * NVL | Malic |
| ORANGES | 6 | 11 | 16 | 20+ | 11.8 | * NVL | Citric |
| PAPAYA | 6 | 10 | 18 | 23 | 10.2 | * NVL | Citric/Malic |
| PASSION FRUIT | 6 | 9 | 12 | 18 | 15.3 | * NVL | Malic |
| PEACH | 6 | 9.3 | 13.3 | 17.3+ | 11.8 | * NVL | Malic |
| PEAR | 6 | 10.6 | 14 | 16.6+ | 15.4 | * NVL | Malic |
| PEPPERS | 4 | 6 | 8 | 12 | * NVL | 12 | * NVL |
| PINEAPPLE | 12 | 14 | 20 | 23 | 14.3 | * NVL | Citric |
| PLUMS | 6 | 12 | 16 | 20 | 14.3 | * NVL | Malic |
| PUMPKIN | * NVL | * NVL | * NVL | 15 | * NVL | * NVL | * NVL |
| PRUNE | * NVL | * NVL | * NVL | * NVL | 18.5 | * NVL | * NVL |
| RAISINS | * NVL | * NVL | * NVL | * NVL | 18.5 | * NVL | * NVL |
| RASPBERRY (RED) | 6 | 8 | 13 | 16 | 10.5 | * NVL | Citric |
| RASPBERRIES | 6 | 8 | 12 | 14 | 10.5 | * NVL | Citric |
| RED CURRENT | 6 | 8 | 12 | 14 | 10.5 | * NVL | Citric |
| ROSES | * NVL | * NVL | * NVL | 15 | * NVL | * NVL | Malic |
| SQUASH | 6 | 9 | 13 | 15 | 8 | 15 | * NVL |
| STRAWBERRY | 7 | 11 | 15 | 17 | * NVL | 16 | Citric |
| TOMATOES | 4 | 6 | 9 | 11.95 | * NVL | 18 | * NVL |
| WATERMELON | 8 | 12 | 14 | 16+ | * NVL | * NVL | * NVL |
| YOUNGBERRY | * NVL | * NVL | * NVL | * NVL | 10 | * NVL | Malic/Citric |
* = No Values Listed for this.
Typical Tannin Levels of Fruits
| LOW | MEDIUM | HIGH |
|
BANANAS FLOWERS GOOSEBERRIES GRAIN HONEY PINEAPPLE RHUBARB STRAWBERRIES VEGETABLES |
APPLE (THE SKINS) BLACKBERRIES CHERRIES CURRANTS GRAPES LOGANBERRIES RASPBERRIES SULTANAS |
APRICOTS CRAB APPLE BLACK CURRANTS ELDERBERRY FIG GRAPEFRUIT OAK LEAVES ORANGES PEACHES PEAR PLUM RAISIN TEA |
Typical Acid Levels
| DRY WHITE GRAPE WINES | 0.65-0.75% |
| SWEET WHITE GRAPE WINES | 0.70-0.85% |
| DRY RED GRAPE WINES | 0.60-0.70% |
| SWEET RED GRAPE WINES | 0.65-0.80% |
| SHERRY GRAPE WINES | 0.50-0.60% |
| NON-GRAPE WHITE WINES | 0.55-0.65% |
| NON-GRAPE RED WINES | 0.50-0.60% |
THESE NUMBERS ARE GUIDELINES ONLY, NOT RULES. AS WITH ANYTHING THERE CAN BE DIFFERENCES.
If you come across a reading that is incorrect and/or find a reading for a fruit not listed or a value not present please e-mail me so I may edit this chart. It is my intention to keep it correct and precise.
E-mail with any changes you see that need to be done as I want this to be as precise as possible.
