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Alcohol by volume (abbreviated as alc/vol or ABV) is a standard measure of the volume of alcohol 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 concentration of alcohol in a beverage is usually stated as the percentage of alcohol by volume (ABV, the number of milliliters (ml) of pure ethanol in 100 ml of beverage) or as proof. In the United States, proof is twice the percentage of alcohol by volume at 60 degrees Fahrenheit (e.g. 80 proof = 40% ABV).
United States standard drinks of beer, malt liquor, wine, and spirits compared. Each contains about 14 grams or 17.7 ml of ethanol. A standard drink or (in the UK) unit of alcohol is a measure of alcohol consumption representing a fixed amount of pure alcohol.
According to the then-surgeon general's report, a woman who has two drinks a day faces a nearly 22% chance of developing an alcohol-related cancer, compared with a 16.5% risk for a woman drinking ...
The global alcoholic drink industry exceeded $1.5 trillion in 2017. [3] Alcohol is one of the most widely used recreational drugs in the world, and about 33% of all humans currently drink alcohol. [4] In 2015, among Americans, 86% of adults had consumed alcohol at some point, with 70% drinking it in the last year and 56% in the last month. [5]
[citation needed] While ordinary beers in the United States average around 4-5% alcohol by volume, malt liquors typically range from 6% up to 9% alcohol by volume. A typical legal definition is Colorado 's Rev. Stat. ss. 12-47-103(19), which provides that:
The OIML recommendation for ABV used by the EU states the alcohol by volume in a mixture containing alcohol as a percentage of the total volume of the mixture at a temperature of 293.15 K [20.00 °C; 68.00 °F]. It replaced the Sikes hydrometer method of measuring the proof of spirits, which had been used in Britain for over 160 years. [5] [7]
In the US the alcohol is usually made by fermenting cane sugar or malted barley. [1] Hard seltzer products outside of the US have been found to use either neutral spirit, [2] or fermentation of fruit. [3] The alcohol by volume is around 5% [4] and the calorie-content is relatively low, derived almost entirely from fructose. [5] [6]