noun
extract content; nonvolatile solids per 100 ml
Technical term used in food science, chemistry, and brewing to express the concentration of dissolved nonvolatile components, typically in grams per 100 ml.
このビールのエキス分は12%です。
The extract content of this beer is 12%.
エキス分が高いほど、味わいが濃厚になります。
The higher the extract content, the richer the flavor becomes.