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Alcohol by volume

Alcohol by volume (abbreviated as alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent).[1][2][3] It is defined as the number of millilitres (mL) of pure ethanol present in 100 mL (3.5 imp fl oz; 3.4 US fl oz) of solution at 20 °C (68 °F). The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20 °C (68 °F), which is 0.78945 g/mL (0.82353 oz/US fl oz; 0.79122 oz/imp fl oz; 0.45633 oz/cu in).[4] The alc/vol standard is used worldwide. The International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures.

The alcohol by volume shown on a bottle of absinthe

In some countries, e.g. France, alcohol by volume is often referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac),[5] although there is a slight difference since the Gay-Lussac convention uses the International Standard Atmosphere value for temperature, 15 °C (59 °F).

Volume change edit

 
Change in volume with increasing alc/vol.

Mixing two solutions of alcohol of different strengths usually causes a change in volume. Mixing pure water with a solution less than 24% by mass causes a slight increase in total volume, whereas the mixing of two solutions above 24% causes a decrease in volume.[a] The phenomenon of volume changes due to mixing dissimilar solutions is called "partial molar volume". Water and ethanol are both polar solvents. When water is added to ethanol, the smaller water molecules are attracted to the ethanol's hydroxyl group, and each molecule alters the polarity field of the other. The attraction allows closer spacing between molecules than is usually found in non-polar mixtures.

Thus, alc/vol is not the same as volume fraction expressed as a percentage. Volume fraction, which is widely used in chemistry (commonly denoted as v/v), is defined as the volume of a particular component divided by the sum of all components in the mixture when they are measured separately. For example, to make 100 mL of 50% alc/vol ethanol solution, water would be added to 50 mL of ethanol to make up exactly 100 mL. Whereas to make a 50% v/v ethanol solution, 50 mL of ethanol and 50 mL of water could be mixed but the resulting volume of solution will measure less than 100 mL due to the change of volume on mixing, and will contain a higher concentration of ethanol.[6] The difference is not large, with the maximum difference being less than 2.5%, and less than 0.5% difference for concentrations under 20%.

Threshold levels edit

Legal thresholds edit

Some drinks have requirements of alcoholic content in order to be certified as a certain alcohol brand or label. Some alcoholic drinks may be considered legally as non-alcoholic in spite of having relatively high alcohol levels such as in Finland where products under 3 degrees can be sold legally as alcohol-free.

Low-alcohol beers (0.5<) are considered in some countries such as Iran as permitted (or "halal" under Muslim vocabulary) despite alcohol being banned. However, the level of alcohol-free beers is typically the lowest commercially sold 0.05.

Biological thresholds edit

It is near impossible for a healthy person to become intoxicated drinking low-alcohol drinks. The low concentration severely limits the rate of intake, which is easily dispatched by human metabolism. Quickly drinking 1.5 L of 0.4% alc/vol beer in an hour resulted in a maximum of 0.0056% BAC in a study of German volunteers.[7] Healthy human kidneys can only excrete 0.8–1.0 L of water per hour, making water intoxication likely to set in before any alcoholic intoxication.[8]

The process of ethanol fermentation will slow down and eventually come to a halt as the alcohol produced becomes too concentrated for the yeast to tolerate, defining an upper limit of alc/vol for non-distilled alcoholic drinks. The typical tolerance for beer yeasts is at 8–12%, while wine yeasts typically range from 14–18%, with speciality ones reaching 20% alc/vol. Any higher would require distillation, producing liquor.[9][10]

Typical levels edit

Details about typical amounts of alcohol contained in various beverages can be found in the articles about them.

Drink Typical alc/vol Lowest Highest
Fruit juice (naturally occurring) 0–0.86%[11] They qualify as alcohol-free drinks in most countries.

(most juices do not have alcohol but orange or grape [the highest here] may have some from early fermentation)

0.00 0.86
Low-alcohol beer 0.05–1.2% (usually not considered as alcohol legally)

Under 2.5% in Finland, and 2.25% in Sweden, however.

0.05 1.02
Kvass 0.05–1.5% 0.05 1.50
Kefir 0.2–2.0% 0.20 2.00
Sobia 0.2–6.8% 0.20 6.80
Kombucha 0.5–1.5% 0.50 1.50
Kumis 0.7-4.5% (usually 0.7-2.5%) 0.70 4.50
Boza 1.0% 1.00 1.00
Chicha 1.0–11% (usually 1–6%) 1.00 11.00
Tubâ 2.0–4.0% 2.00 4.00
Chūhai 3.0–12.0% (usually 3–8%) 3.00 12.00
Beer (usually 4–6%) 2.00 10.00
Cider (usually 4–8%) 4.00 8.00
Palm wine 4.0-6.0% 4.00 6.00
Alcopops 4.0–17.5% 4.00 17.50
Malt liquor 5.0% 5.00 5.00
Hard seltzer 5.0% 5.00 5.00
Four Loko 6–14% 6.00 14.00
Makgeolli 6.5–7% 6.50 7.00
Kuchikamizake 7%[12] 7.00 7.00
Barley wine (strong ale) 8–15% 8.00 15.00
Mead 8–16% 8.00 16.00
Wine 5.5–16% (most often 12.5–14.5%)[13][14] 5.50 16.00
Bahalina 10–13% 10.50 13.00
Basi 10–16% 10.00 16.00
Bignay wine 12–13% 12.00 13.00
Duhat wine 12–13% 12.00 13.00
Tapuy 14–19% 14.00 19.00
Kilju 15–17% 15.00 17.00
Dessert wine 14–25% 14.00 25.00
Sake 15% (or 18–20% if not diluted prior to bottling) 15.00 20.00
Liqueurs 15–55% 15.50 55.00
Fortified wine 15.5–20%[15] (in the European Union, 15–22%[16]) 15.50 22.00
Soju 14–45% (usually 17%) 14.00 45.00
Rice wine 18–25% 18.00 25.00
Shochu 25–45% (usually 25%) 25.00 45.00
Awamori 25–60% (usually 30%) 25.00 60.00
Rượu đế 27–45% (usually 35% – except Ruou tam – 40–45%) 27.00 45.00
Bitters 28–45% 28.00 45.00
Applejack 30–40% 30.00 40.00
Pisco 30–48% 30.00 48.00
Țuică (Romanian drink) 30–65% (usually 35–55%) 30.00 65.00
Mezcal, Tequila 32–60% (usually 40%) 32.00 60.00
Vodka 35–95% (usually 40%, minimum of 37.5% in the European Union) 35.00 95.00
Rum 37.5–80% (usually 40%) 37.50 80.00
Brandy 35–60% (usually 40%) 35.00 60.00
Grappa 37.5–60% 37.50 60.00
Ouzo 37.5% 37.50 37.50
Gin 37.5–50% 37.50 50.00
Pálinka 37.5–86% (usually 52%) 37.50 86.00
Cachaça 38–48% 38.00 48.00
Sotol 38–60% 38.00 60.00
Stroh 38–80% 38.00 80.00
Fernet 39–45% 39.00 45.00
Lambanog 40–45% 40.00 45.00
Nalewka 40–45% 40.00 45.00
Tsipouro 40–45% 40.00 45.00
Rakı 40–50% 40.00 50.00
Scotch whisky 40–63.5% 40.00 63.50
Whisky 40–68% (usually 40%, 43% or 46%) 40.00 68.00
Baijiu 40–65% 40.00 65.00
Chacha 40–70% 40.00 70.00
Bourbon whiskey min 40% bottled, 43%, 50%, max 62.5% bottled, max 80% distilled 40.00 80.00
Rakija (Central/Southeast European drink) 40–86% 42.00 86.00
Maotai 43–53% 43.00 53.00
Absinthe 45–89.9% 45.00 89.90
Arak 60–65% 60.00 65.00
Oghi 60–75% 60.00 75.00
Poitín 60–95% 60.00 95.00
Centerbe (herb liqueur) 70% 70.00 70.00
Neutral grain spirit 85–95% 85.00 95.00
Cocoroco 93–96%[citation needed] 93.00 96.00
Rectified spirit 95% up to a practical limit of 97.2% 95.00 97.20

Practical estimation of alcohol content edit

During the production of wine and beer, yeast is added to a sugary solution. During fermentation, the yeasts consume the sugars and produce alcohol. The density of sugar in water is greater than the density of alcohol in water. A hydrometer is used to measure the change in specific gravity (SG) of the solution before and after fermentation. The volume of alcohol in the solution can then be estimated. There are a number of empirical formulae which brewers and winemakers use to estimate the alcohol content of the liquor made.

Specific gravity is the density of a liquid relative to that of water, i.e., if the density of the liquid is 1.05 times that of water, it has a specific gravity of 1.05. In UK brewing usage, it is customary to regard the reference value for water to be 1000, so the specific gravity of the same example beer would be quoted as 1050. The formulas here assume that the former definition is used for specific gravity.

Wine edit

The simplest method for wine has been described by English author C.J.J. Berry:[17]

 

Beer edit

One calculation for beer is:[18]

 

For higher ABV above 6% many brewers use this formula:[19]

 

Other methods of specifying alcohol content edit

Alcohol proof edit

Another way of specifying the amount of alcohol content is alcohol proof, which in the United States is twice the alcohol-by-volume (alc/vol) number. This may lead to confusion over similar products bought in varying regions that have different names on country-specific labels. For example, Stroh rum that is 80% ABV is advertised and labeled as Stroh 80 when sold in Europe, but is named Stroh 160 when sold in the United States.

In the United Kingdom, proof is 1.75 times the number (expressed as a percentage).[20][17] For example, 40% alc/vol is 80 proof in the US and 70 proof in the UK. However, since 1980, alcohol proof in the UK has been replaced by alc/vol as a measure of alcohol content, avoiding confusion between the UK and US proof standards.

Alcohol by weight edit

In the United States and India, a few[which?] states regulate and tax alcoholic beverages according to alcohol by weight (ABW), expressed as a percentage of total mass. Some brewers print the ABW (rather than the alc/vol) on beer containers, particularly on low-point versions of popular domestic beer brands.[citation needed] The alc/vol value of a beverage is always higher than the ABW.

Because ABW measures the proportion of the drink's mass which is alcohol, while alc/vol is the proportion of the drink's volume which is alcohol, the two values are in the same proportion as the drink's density is with the density of alcohol. Therefore, one can use the following equation to convert between ABV and ABW:

 

At relatively low alc/vol, the alcohol percentage by weight is about 4/5 of the alc/vol (e.g., 3.2% ABW is about 4% alc/vol).[21] However, because of the miscibility of alcohol and water, the conversion factor is not constant but rather depends upon the concentration of alcohol. At 0% and 100% alc/vol is equal to ABW, but at values in between alc/vol is always higher, up to ~13% higher around 60% ABV.[citation needed]

See also edit

Notes edit

  1. ^ See data in the CRC Handbook of Chemistry and Physics, 49th edition, pp. D-151 and D-152. Mixing a solution above 24% with a solution below 24% may cause an increase or a decrease, depending on the details.

References edit

  1. ^ . www.lafayettebrewingco.com. Archived from the original on 2012-02-19. Retrieved 2012-02-04.
  2. ^ . www.celtic-whisky.com. Archived from the original on 2012-02-12. Retrieved 2012-02-04.
  3. ^ . www.englishalesbrewery.com. Archived from the original on 2012-02-19. Retrieved 2012-02-04.
  4. ^ Haynes, William M., ed. (2011). CRC Handbook of Chemistry and Physics (92nd ed.). Boca Raton, FL: CRC Press. p. 3.246. ISBN 1-4398-5511-0.
  5. ^ . chemistry.about.com. Archived from the original on 2008-03-06. Retrieved 2008-07-05.
  6. ^ "Density ρ of Ethanol-Water Mixtures at the Temperature in °C Indicated by Superscript". CRC Handbook of Chemistry and Physics. Retrieved 2019-12-13.
    This source gives density data for ethanol:water mixes by %weight ethanol in 5% increments and against temperature including at 25 °C, used here. It can be calculated from this table that at 25 °C, 45 g of ethanol has volume 57.3 mL, 55 g of water has volume 55.2 mL; these sum to 112.5 mL. When mixed they have volume 108.6 mL.
  7. ^ Thierauf, A.; Große Perdekamp, M.; Auwärter, V. (August 2012). "Maximale Blutalkoholkonzentration nach forciertem Konsum von alkoholfreiem Bier". Rechtsmedizin. 22 (4): 244–247. doi:10.1007/s00194-012-0835-8. S2CID 29586117.
  8. ^ Coco Ballantyne. "Strange but True: Drinking Too Much Water Can Kill". Scientific American. Retrieved 31 August 2015.
  9. ^ "Yeast Strains Chart". WineMakerMag.com.
  10. ^ "Alcohol Tolerance in Beer Yeast and BeerSmith 3". beersmith.com.
  11. ^ "The Unexpected Alcohol in Everyday Food & Drink". Steady Drinker. 2019-06-12. Retrieved 2021-02-13.
  12. ^ "Brewing (and Chewing) the Origins of Sake". Boston Sake. April 2, 2012.
  13. ^ Robinson 2006, p. 10.
  14. ^ "Wine: From the Lightest to the Strongest". Wine Folly. 2015-11-23. Retrieved 2019-06-20.
  15. ^ Robinson 2006, p. 279.
  16. ^ Council Regulation (EC) No 479/2008; Annex IV, §3 (European Union document). "Liqueur wine", p. 46.
  17. ^ a b Berry 1998.
  18. ^ . BeerAdvocate.com. 18 June 2003. Archived from the original on 3 July 2014.
  19. ^ Peros, Roko (7 May 2010). "Calculate Percent Alcohol in Beer". BrewMoreBeer.com.
  20. ^ Regan 2003.
  21. ^ . www.realbeer.com. Archived from the original on 4 July 2008. Retrieved 5 July 2008.

Bibliography edit

  • Hehner, Otto (1880). Alcohol Tables: giving for all specific gravities, from 1.0000 to 0.7938, the percentages of absolute alcohol, by weight and volume. London: J & A Churchill. ASIN B0008B5HOU.
  • Berry, C. J. J. (1998). First Steps in Winemaking. Nexus Special Interests. ISBN 978-1-85486-139-9.
  • Regan, Gary (2003). The Joy of Mixology. Clarkson Potter. ISBN 978-0-609-60884-5.
  • Robinson, Jancis (2006). The Oxford Companion to Wine (3rd ed.). Oxford: OUP. ISBN 978-0-19-860990-2.

External links edit

  • "How do brewers measure the alcohol in beer?". HowStuffWorks. 12 December 2000.
  • Jayes, Wayne. "Alcohol Strength and Density". sugartech.co.za. The Sugar Engineers.

alcohol, volume, redirects, here, other, uses, disambiguation, abbreviated, standard, measure, much, alcohol, ethanol, contained, given, volume, alcoholic, beverage, expressed, volume, percent, defined, number, millilitres, pure, ethanol, present, solution, nu. ABV redirects here For other uses see ABV disambiguation Alcohol by volume abbreviated as alc vol is a standard measure of how much alcohol ethanol is contained in a given volume of an alcoholic beverage expressed as a volume percent 1 2 3 It is defined as the number of millilitres mL of pure ethanol present in 100 mL 3 5 imp fl oz 3 4 US fl oz of solution at 20 C 68 F The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20 C 68 F which is 0 78945 g mL 0 82353 oz US fl oz 0 79122 oz imp fl oz 0 45633 oz cu in 4 The alc vol standard is used worldwide The International Organization of Legal Metrology has tables of density of water ethanol mixtures at different concentrations and temperatures The alcohol by volume shown on a bottle of absintheIn some countries e g France alcohol by volume is often referred to as degrees Gay Lussac after the French chemist Joseph Louis Gay Lussac 5 although there is a slight difference since the Gay Lussac convention uses the International Standard Atmosphere value for temperature 15 C 59 F Contents 1 Volume change 2 Threshold levels 2 1 Legal thresholds 2 2 Biological thresholds 3 Typical levels 4 Practical estimation of alcohol content 4 1 Wine 4 2 Beer 5 Other methods of specifying alcohol content 5 1 Alcohol proof 5 2 Alcohol by weight 6 See also 7 Notes 8 References 9 Bibliography 10 External linksVolume change edit nbsp Change in volume with increasing alc vol Mixing two solutions of alcohol of different strengths usually causes a change in volume Mixing pure water with a solution less than 24 by mass causes a slight increase in total volume whereas the mixing of two solutions above 24 causes a decrease in volume a The phenomenon of volume changes due to mixing dissimilar solutions is called partial molar volume Water and ethanol are both polar solvents When water is added to ethanol the smaller water molecules are attracted to the ethanol s hydroxyl group and each molecule alters the polarity field of the other The attraction allows closer spacing between molecules than is usually found in non polar mixtures Thus alc vol is not the same as volume fraction expressed as a percentage Volume fraction which is widely used in chemistry commonly denoted as v v is defined as the volume of a particular component divided by the sum of all components in the mixture when they are measured separately For example to make 100 mL of 50 alc vol ethanol solution water would be added to 50 mL of ethanol to make up exactly 100 mL Whereas to make a 50 v v ethanol solution 50 mL of ethanol and 50 mL of water could be mixed but the resulting volume of solution will measure less than 100 mL due to the change of volume on mixing and will contain a higher concentration of ethanol 6 The difference is not large with the maximum difference being less than 2 5 and less than 0 5 difference for concentrations under 20 Threshold levels editLegal thresholds edit This section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed June 2021 Learn how and when to remove this template message Some drinks have requirements of alcoholic content in order to be certified as a certain alcohol brand or label Some alcoholic drinks may be considered legally as non alcoholic in spite of having relatively high alcohol levels such as in Finland where products under 3 degrees can be sold legally as alcohol free Low alcohol beers 0 5 lt are considered in some countries such as Iran as permitted or halal under Muslim vocabulary despite alcohol being banned However the level of alcohol free beers is typically the lowest commercially sold 0 05 Biological thresholds edit It is near impossible for a healthy person to become intoxicated drinking low alcohol drinks The low concentration severely limits the rate of intake which is easily dispatched by human metabolism Quickly drinking 1 5 L of 0 4 alc vol beer in an hour resulted in a maximum of 0 0056 BAC in a study of German volunteers 7 Healthy human kidneys can only excrete 0 8 1 0 L of water per hour making water intoxication likely to set in before any alcoholic intoxication 8 The process of ethanol fermentation will slow down and eventually come to a halt as the alcohol produced becomes too concentrated for the yeast to tolerate defining an upper limit of alc vol for non distilled alcoholic drinks The typical tolerance for beer yeasts is at 8 12 while wine yeasts typically range from 14 18 with speciality ones reaching 20 alc vol Any higher would require distillation producing liquor 9 10 Typical levels editDetails about typical amounts of alcohol contained in various beverages can be found in the articles about them Drink Typical alc vol Lowest HighestFruit juice naturally occurring 0 0 86 11 They qualify as alcohol free drinks in most countries most juices do not have alcohol but orange or grape the highest here may have some from early fermentation 0 00 0 86Low alcohol beer 0 05 1 2 usually not considered as alcohol legally Under 2 5 in Finland and 2 25 in Sweden however 0 05 1 02Kvass 0 05 1 5 0 05 1 50Kefir 0 2 2 0 0 20 2 00Sobia 0 2 6 8 0 20 6 80Kombucha 0 5 1 5 0 50 1 50Kumis 0 7 4 5 usually 0 7 2 5 0 70 4 50Boza 1 0 1 00 1 00Chicha 1 0 11 usually 1 6 1 00 11 00Tuba 2 0 4 0 2 00 4 00Chuhai 3 0 12 0 usually 3 8 3 00 12 00Beer usually 4 6 2 00 10 00Cider usually 4 8 4 00 8 00Palm wine 4 0 6 0 4 00 6 00Alcopops 4 0 17 5 4 00 17 50Malt liquor 5 0 5 00 5 00Hard seltzer 5 0 5 00 5 00Four Loko 6 14 6 00 14 00Makgeolli 6 5 7 6 50 7 00Kuchikamizake 7 12 7 00 7 00Barley wine strong ale 8 15 8 00 15 00Mead 8 16 8 00 16 00Wine 5 5 16 most often 12 5 14 5 13 14 5 50 16 00Bahalina 10 13 10 50 13 00Basi 10 16 10 00 16 00Bignay wine 12 13 12 00 13 00Duhat wine 12 13 12 00 13 00Tapuy 14 19 14 00 19 00Kilju 15 17 15 00 17 00Dessert wine 14 25 14 00 25 00Sake 15 or 18 20 if not diluted prior to bottling 15 00 20 00Liqueurs 15 55 15 50 55 00Fortified wine 15 5 20 15 in the European Union 15 22 16 15 50 22 00Soju 14 45 usually 17 14 00 45 00Rice wine 18 25 18 00 25 00Shochu 25 45 usually 25 25 00 45 00Awamori 25 60 usually 30 25 00 60 00Rượu đế 27 45 usually 35 except Ruou tam 40 45 27 00 45 00Bitters 28 45 28 00 45 00Applejack 30 40 30 00 40 00Pisco 30 48 30 00 48 00Țuică Romanian drink 30 65 usually 35 55 30 00 65 00Mezcal Tequila 32 60 usually 40 32 00 60 00Vodka 35 95 usually 40 minimum of 37 5 in the European Union 35 00 95 00Rum 37 5 80 usually 40 37 50 80 00Brandy 35 60 usually 40 35 00 60 00Grappa 37 5 60 37 50 60 00Ouzo 37 5 37 50 37 50Gin 37 5 50 37 50 50 00Palinka 37 5 86 usually 52 37 50 86 00Cachaca 38 48 38 00 48 00Sotol 38 60 38 00 60 00Stroh 38 80 38 00 80 00Fernet 39 45 39 00 45 00Lambanog 40 45 40 00 45 00Nalewka 40 45 40 00 45 00Tsipouro 40 45 40 00 45 00Raki 40 50 40 00 50 00Scotch whisky 40 63 5 40 00 63 50Whisky 40 68 usually 40 43 or 46 40 00 68 00Baijiu 40 65 40 00 65 00Chacha 40 70 40 00 70 00Bourbon whiskey min 40 bottled 43 50 max 62 5 bottled max 80 distilled 40 00 80 00Rakija Central Southeast European drink 40 86 42 00 86 00Maotai 43 53 43 00 53 00Absinthe 45 89 9 45 00 89 90Arak 60 65 60 00 65 00Oghi 60 75 60 00 75 00Poitin 60 95 60 00 95 00Centerbe herb liqueur 70 70 00 70 00Neutral grain spirit 85 95 85 00 95 00Cocoroco 93 96 citation needed 93 00 96 00Rectified spirit 95 up to a practical limit of 97 2 95 00 97 20Practical estimation of alcohol content editMain article Gravity alcoholic beverage During the production of wine and beer yeast is added to a sugary solution During fermentation the yeasts consume the sugars and produce alcohol The density of sugar in water is greater than the density of alcohol in water A hydrometer is used to measure the change in specific gravity SG of the solution before and after fermentation The volume of alcohol in the solution can then be estimated There are a number of empirical formulae which brewers and winemakers use to estimate the alcohol content of the liquor made Specific gravity is the density of a liquid relative to that of water i e if the density of the liquid is 1 05 times that of water it has a specific gravity of 1 05 In UK brewing usage it is customary to regard the reference value for water to be 1000 so the specific gravity of the same example beer would be quoted as 1050 The formulas here assume that the former definition is used for specific gravity Wine edit The simplest method for wine has been described by English author C J J Berry 17 ABV 136 Starting SG Final SG displaystyle text ABV approx 136 times left text Starting SG text Final SG right nbsp Beer edit See also Beer measurement Strength One calculation for beer is 18 ABV 131 Starting SG Final SG displaystyle text ABV approx 131 times left text Starting SG text Final SG right nbsp For higher ABV above 6 many brewers use this formula 19 alc vol 105 0 79 Starting SG Final SG Final SG displaystyle text alc vol approx frac 105 0 79 times left frac text Starting SG text Final SG text Final SG right nbsp Other methods of specifying alcohol content editAlcohol proof edit Main article Alcohol proof Another way of specifying the amount of alcohol content is alcohol proof which in the United States is twice the alcohol by volume alc vol number This may lead to confusion over similar products bought in varying regions that have different names on country specific labels For example Stroh rum that is 80 ABV is advertised and labeled as Stroh 80 when sold in Europe but is named Stroh 160 when sold in the United States In the United Kingdom proof is 1 75 times the number expressed as a percentage 20 17 For example 40 alc vol is 80 proof in the US and 70 proof in the UK However since 1980 alcohol proof in the UK has been replaced by alc vol as a measure of alcohol content avoiding confusion between the UK and US proof standards Alcohol by weight edit In the United States and India a few which states regulate and tax alcoholic beverages according to alcohol by weight ABW expressed as a percentage of total mass Some brewers print the ABW rather than the alc vol on beer containers particularly on low point versions of popular domestic beer brands citation needed The alc vol value of a beverage is always higher than the ABW Because ABW measures the proportion of the drink s mass which is alcohol while alc vol is the proportion of the drink s volume which is alcohol the two values are in the same proportion as the drink s density is with the density of alcohol Therefore one can use the following equation to convert between ABV and ABW ABV ABW density of beverage density of alcohol displaystyle text ABV text ABW times frac text density of beverage text density of alcohol nbsp At relatively low alc vol the alcohol percentage by weight is about 4 5 of the alc vol e g 3 2 ABW is about 4 alc vol 21 However because of the miscibility of alcohol and water the conversion factor is not constant but rather depends upon the concentration of alcohol At 0 and 100 alc vol is equal to ABW but at values in between alc vol is always higher up to 13 higher around 60 ABV citation needed See also edit nbsp Beer portal nbsp Drink portal nbsp Liquor portal nbsp Wine portalApparent molar property Excess molar quantity Standard drink Unit of alcohol Volume fractionNotes edit See data in the CRC Handbook of Chemistry and Physics 49th edition pp D 151 and D 152 Mixing a solution above 24 with a solution below 24 may cause an increase or a decrease depending on the details References edit Lafayette Brewing Co www lafayettebrewingco com Archived from the original on 2012 02 19 Retrieved 2012 02 04 Glossary of whisky and distillation www celtic whisky com Archived from the original on 2012 02 12 Retrieved 2012 02 04 English Ales Brewery Monterey British Brewing Glossary www englishalesbrewery com Archived from the original on 2012 02 19 Retrieved 2012 02 04 Haynes William M ed 2011 CRC Handbook of Chemistry and Physics 92nd ed Boca Raton FL CRC Press p 3 246 ISBN 1 4398 5511 0 Joseph Louis Gay Lussac 1778 1850 chemistry about com Archived from the original on 2008 03 06 Retrieved 2008 07 05 Density r of Ethanol Water Mixtures at the Temperature in C Indicated by Superscript CRC Handbook of Chemistry and Physics Retrieved 2019 12 13 This source gives density data for ethanol water mixes by weight ethanol in 5 increments and against temperature including at 25 C used here It can be calculated from this table that at 25 C 45 g of ethanol has volume 57 3 mL 55 g of water has volume 55 2 mL these sum to 112 5 mL When mixed they have volume 108 6 mL Thierauf A Grosse Perdekamp M Auwarter V August 2012 Maximale Blutalkoholkonzentration nach forciertem Konsum von alkoholfreiem Bier Rechtsmedizin 22 4 244 247 doi 10 1007 s00194 012 0835 8 S2CID 29586117 Coco Ballantyne Strange but True Drinking Too Much Water Can Kill Scientific American Retrieved 31 August 2015 Yeast Strains Chart WineMakerMag com Alcohol Tolerance in Beer Yeast and BeerSmith 3 beersmith com The Unexpected Alcohol in Everyday Food amp Drink Steady Drinker 2019 06 12 Retrieved 2021 02 13 Brewing and Chewing the Origins of Sake Boston Sake April 2 2012 Robinson 2006 p 10 Wine From the Lightest to the Strongest Wine Folly 2015 11 23 Retrieved 2019 06 20 Robinson 2006 p 279 Council Regulation EC No 479 2008 Annex IV 3 European Union document Liqueur wine p 46 a b Berry 1998 Get to Know Your Alcohol By Volume BeerAdvocate com 18 June 2003 Archived from the original on 3 July 2014 Peros Roko 7 May 2010 Calculate Percent Alcohol in Beer BrewMoreBeer com Regan 2003 Alcohol Content In Beer www realbeer com Archived from the original on 4 July 2008 Retrieved 5 July 2008 Bibliography editHehner Otto 1880 Alcohol Tables giving for all specific gravities from 1 0000 to 0 7938 the percentages of absolute alcohol by weight and volume London J amp A Churchill ASIN B0008B5HOU Berry C J J 1998 First Steps in Winemaking Nexus Special Interests ISBN 978 1 85486 139 9 Regan Gary 2003 The Joy of Mixology Clarkson Potter ISBN 978 0 609 60884 5 Robinson Jancis 2006 The Oxford Companion to Wine 3rd ed Oxford OUP ISBN 978 0 19 860990 2 External links edit How do brewers measure the alcohol in beer HowStuffWorks 12 December 2000 Jayes Wayne Alcohol Strength and Density sugartech co za The Sugar Engineers Retrieved from https en wikipedia org w index php title Alcohol by volume amp oldid 1183781949, wikipedia, wiki, book, books, library,

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