How is the alcohol content calculated

Alcoholic beverages have a very high status in life and are almost one of the must-have drinks at most food banquets, because alcohol has a good banquet effect, can set off the atmosphere and help people enjoy themselves. Alcohol purity is measured according to the standard of alcohol content. Different alcohol content has different effects. How is the alcohol content calculated? Let’s take a look at the explanation below, I hope everyone can understand it.

The alcohol content of a wine indicates the volume percentage of ethanol in the wine, usually expressed as a volume ratio at 20°C. For example, a 50-proof wine means that 100 ml of wine contains 50 ml of ethanol (20°C). Alcohol content is usually calculated by volume, so "Vol." is added after the alcohol concentration to distinguish it from weight calculation.

Alcohol content

The alcohol content of wine indicates the volume percentage of ethanol in the wine, usually expressed as a volume ratio at 20°C. For example, 50-proof wine means that 100 ml of wine contains 50 ml of ethanol (20°C).

Alcohol content unit: (V/V), 7% means that 100 volume units of wine contain 7 volume units of ethanol. For example, 100 liters of wine contains 7 liters of ethanol.

It is usually calculated by volume, so "Vol" is added after the alcohol concentration to distinguish it from weight calculation.

Alcohol content

Alcohol content can also be expressed in terms of weight ratio, and weight ratio and volume ratio can be converted to each other.

There are two ways to indicate alcohol content on labels:

European percentage method (alcohol percentage method): In Europe, Japan and other countries, alcohol is expressed as percentage or degree. For example, whiskey is generally 40%Vol or 43%Vol, brandy is 40%Vol, and wine is 12%~12.5%Vol.

American proof method: The United States and Canada use proof to express it. The proof value is equal to twice the percentage, such as 80proof=40%.

Beer alcohol[edit]

The alcohol content of beer does not indicate the ethanol content, but rather the concentration of the raw material used to make beer, that is, wort. Taking 12-degree beer as an example, the concentration of the extract before wort fermentation is 12% (by weight). The extract in wort is a mixture of various components, mainly maltose.

The alcohol in beer is converted from maltose, so the alcohol content is less than 12 degrees. For example, the alcohol content of common light-colored beer is 3.3-3.8%; the alcohol content of dark-colored beer is 4-5%.