Alcohol by volume (abbreviated
as ABV, abv, or 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 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, which is 0.78924 g/mL. The ABV standard
is used worldwide. The International
Organization of Legal Metrology has tables of density of water–ethanol mixtures at
different concentrations and temperatures.
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 for closer
spacing between molecules than is usually found in non-polar mixtures.
Where does wine stand in the spectrum of
alcoholic drinks? While most people assume that beer is lighter in alcohol than
wine, this isn’t always the case. Let’s dispel some common misconceptions about
beer vs. wine and other alcoholic drinks and see the wide variation of alcohol
levels in beverages.
Alcohol Content in Wine
(Infographic)
BEER
·
3.5% Heineken Premium Light, Amstel Light
·
4% Guinness Black
·
4.2% Bud/Coors Light
·
4.4% Yuengling
·
4.6% Corona Extra
·
5% Coors/Budweiser/MGD/Stella Artois
·
5% Heineken
·
5.6% Sierra Nevada Pale Ale
·
8.4% Tripel Karmeliet (Belgium ale)
·
9% Dogfish Head 90 Minute IPA (Imperial IPA)
WINE
·
5-6.5% Moscato d’Asti
·
7-8% German Riesling
·
10.5-12% Most American, Austrian, and Australian Riesling
·
11.5-12.5% Lambrusco (sparkling red/rosé)
·
12-13% Most Pinot Grigio
·
12.5-13% Most Beaujolais
·
12.5-13% Most Sauvignon Blanc
·
13%-14% Most Pinot Noir and Red Bordeaux
·
13.5% – 15% Malbec
·
13-14.5%% Most Chardonnay
·
13.5-14.5% Most Cabernet Sauvignon, Sangiovese, and French Syrah
·
14 – 15% Most Shiraz and American Syrah
·
14.5% Sauternes (sweet white dessert wine)
·
14- 15.5% Most Zinfandel
·
14 – 15% Most Grenache
·
15% Muscat (sweet dessert wine)
·
15.9% Rombauer and Rancho Zabaco Zinfandel
·
16% Mollydooker Shiraz
·
17-21% Port, Madeira, Sherry, Other Fortified Dessert Wines
20% VERMOUTH
17-20% SAKE
21-35% SHOCHU
30-39% FRUIT &
HERB LIQUEUR
35-46% LIQUOR
·
35-40% Gin
·
35-46% Vodka
·
40-46% Whiskey, Scotch, Rum, Tequila
55-60% CASK STRENGTH
WHISKeY/SCOTCH
A glass of wine might seem more
civilized than a no-name can of beer, but when it comes to acting uncivilized
from boozing too much, wine will likely get you there quicker. In terms of
alcohol content, the rule of thumb is that 12 ounces of beer is about equivalent
to 5 ounces of wine and 1.5 ounces of liquor (the amount in a shot glass).
The standard measurement of the alcohol content of drinks is alcohol by
volume (ABV), which is given as the volume of ethanol as a percent of the total
volume of the drink. On average, the ABV for beer is 4.5 percent; for wine, 11.6 percent ; and for liquor, 37 percent, according to William Kerr, senior
scientist at the Alcohol Research Group of the Public Health Institute.
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The range in alcohol levels is the result of how each beverage is made. All
alcoholic drinks rely on fermentation, a process in which yeast convert sugars
into alcohol. Compared with beer, wine involves a longer fermentation process
meaning it takes more time for the yeast to gobble up sugar in grapes and spit
out alcohol. The alcohol content is limited by the yeast, which, during
the fermentation
of beer typically becomes inactive when alcohol levels
climb above 10 percent. (For beer, yeast typically break down sugars found in
starches, such as cereal grains.)
Liquor, formally known
as spirits , requires an extra process to achieve its
souped-up alcohol content. Following fermentation, a process called
distillation separates the water from the alcohol, resulting in higher alcohol
concentrations of at least 20 percent. (Typical vodka contains about 40 percent
ABV.)
There are some so-called beer labels
that claim much higher alcohol content than the average 4 percent to 6 percent.
One example is Samuel Adams Utopias, which sells for about $100 for a 24-ounce
bottle and boasts an ABV as high as 27 percent. So, what's the catch?
Several beer companies have started experimenting with ways to push the
alcohol limit in their beer. For example, Scottish brewers Martin Dickie and
James Watt created their limited-edition bottles of Tactical Nuclear Penguin
with 32 percent ABV by freezing a 10-percent-ABV beer. They then plucked
out the
ice (which contained only non-alcohol ingredients), leaving behind a
higher concentration of alcohol.
As technology allows brewers to blur the
lines between beer, wine and spirits, wise consumers might want to keep an eye
on the labels which indicate the ABV of all libations.
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