Theo Nash
Alcoholic beverages contain a percentage of alcohol by volume (ABV), which is a measure of the amount of alcohol in a given beverage. The remaining percentage is made up of other substances, primarily water, but this can vary depending on the type of alcohol. For example, whisky may contain some fusel alcohol, while liqueurs are made by combining distilled spirits with fruit, cream, sugar, or herbs. The ABV of alcoholic drinks can vary widely, with beer typically ranging from 3-7% ABV, wine from 9-14% ABV, and spirits starting at around 20% ABV but going as high as 95% ABV in some states. Understanding the alcohol percentage is important for those who sell and consume alcohol.
| Characteristics | Values |
|---|---|
| Alcohol by volume (ABV) | 70% |
| Other components | 30% |
| Typical composition | Water and ethanol |
| Purpose | Disinfection, beverages |
| Effectiveness | Depends on the type of germ |
| Volume change | Mixing causes a decrease in total volume |
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What You'll Learn
Alcohol by volume (ABV)
Alcohol by volume (abbreviated as alc/vol or ABV) is a standard measure of the alcohol content in a given alcoholic beverage. It is defined as the volume of ethanol in the liquid if separated from the rest of the solution, divided by the total volume of the solution, both at 20 °C (68 °F). Pure ethanol is less dense than water, with a density of 0.78945 g/mL (0.82353 oz/US fl oz; 0.79122 oz/imp fl oz; 0.45633 oz/cu in). The ABV standard is used worldwide, and the International Organization of Legal Metrology has tables of density for water-ethanol mixtures at different concentrations and temperatures.
ABV is used to measure the alcohol content of beer, wine, and spirits. The ABV of beer typically ranges from 3% to 8%, with 5-6% being the standard for most beers in the United States. However, some craft beers can have an ABV as high as 12%. The ABV of wine varies depending on the type, with unfortified wines having 16% or less ABV, and fortified wines having an ABV ranging from 16% to 24%. Red wines tend to have a higher ABV than white wines, with some Australian and Californian wines having an ABV as high as 16-18%. Spirits have a much higher ABV, starting at around 20%, but some states allow up to 95% ABV.
The ABV of a drink is crucial in understanding its effects on the body. According to the National Institute on Alcohol Abuse and Alcoholism (NIAAA), a standard drink contains around 14 grams (0.6 ounces) of pure alcohol. This is equivalent to a 12-ounce beer at 5% ABV or a 5-ounce glass of wine at 11-13% ABV. However, the serving size for distilled spirits is much smaller, at about 1.5 ounces, due to their higher ABV.
It is important to note that ABV is not the same as volume fraction (commonly denoted as v/v in chemistry). Volume fraction is defined as the volume of a particular component divided by the total volume of all components in the mixture when measured separately. Mixing two solutions of alcohol of different strengths can cause a change in volume due to the phenomenon of "partial molar volume." Therefore, the ABV of a mixture cannot be simply calculated by adding the volumes of the individual components.
In the United States, alcohol proof is generally twice the ABV, which can lead to confusion when purchasing similar products with different labels in varying regions. For example, Stroh rum labelled as Stroh 80 in Europe would be named Stroh 160 in the United States due to the difference in proof calculations.
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Alcohol proof
The term "proof" is used to describe the alcohol content of a beverage. The use of the word "proof" to describe alcohol content dates back to the 16th century when British sailors would test if a liquor was strong enough by mixing it with gunpowder and trying to ignite it. If the gunpowder could still burn, and the mixture ignited, it was proof of the alcohol content. This test relied on the fact that potassium nitrate, a chemical in gunpowder, is far more soluble in water than in alcohol.
In modern times, the proof of an alcoholic beverage is a measure of its ethanol content by volume. Ethanol, also known as ethyl alcohol or simply alcohol, is the result of the fermentation of yeast, sugars, and starches. It is a psychoactive compound that produces the effects of euphoria, relaxation, and decreased inhibition.
Different countries have different standards for an alcoholic beverage's proof. In the United States, a spirit's proof is double its alcohol by volume (ABV). So, a drink with 40% ABV would be 80 proof. Most spirits are 80-proof or higher. In the United Kingdom, proof is 1.75 times the ABV. So, a drink with 40% ABV would be 70 proof in the UK. Since 1980, the UK has replaced the proof system with ABV to avoid confusion between UK and US proof standards.
The other 30% in 70% alcohol is made up of other liquids, usually water, and sometimes other chemicals. For example, whisky may contain some fusel alcohol.
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Whisky's other 30%
Whisky, or whiskey, is a liquor made from fermented grain mash. The basic ingredients in every whisky are grain, water, and yeast. Whisky is typically aged in wooden casks, commonly made of charred white oak, which impart a unique flavour and colour. The process of whisky-making can be broken down into five stages: grain, beer, spirit, cask, and bottle.
The first step in whisky production is grain preparation. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. These grains are processed to convert their starches into fermentable sugars, which can then be subjected to fermentation.
The second step is fermentation. Whiskey makers combine the grains with water and yeast, heating and stirring the mixture (sometimes called "whiskey mash") to ensure it is well combined and ready to ferment. The base mixture is then stored for a specified amount of time, typically one to two weeks, during which the compounds begin to break down and produce ethanol or ethyl alcohol.
The third step is distillation, which increases the alcohol content of the base beer or "wash" to make a spirit. Distillation happens inside a still, and the shape of the still and the number of times the liquid is distilled depend on the type of whisky being made. During distillation, the alcohol vapour rises through the still and is directed to the condenser, where it condenses back into a liquid form known as the distilled spirit. This liquid is carefully monitored during its extraction, and only the middle portion, considered the most desirable, is collected for maturation.
The fourth step is maturation, during which the distilled spirit is aged in wooden casks. The casks used depend on the type of whisky being made. For example, second-hand casks are typically used for Scotch whisky, while virgin oak casks are used for bourbon to impart a caramel, vanilla flavour. The whisky is typically diluted before being transferred to the casks, though some distilleries sell it at "cask strength," with an ethanol content ranging from 70% to 80% ABV.
The final step is bottling, which occurs once the whisky has reached the desired taste and aroma. Whisky has a minimum ABV of 40% at bottling.
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Water and ethanol
Alcohol by volume (abbreviated as alc/vol or ABV) is a standard measure of the alcohol content in a given alcoholic beverage. It is defined as the volume of ethanol in the liquid that would result if the ethanol were separated from the rest of the solution, divided by the volume of the solution, both measured at 20 °C (68 °F). The standard is used worldwide, although some countries, such as France, refer to it as degrees Gay-Lussac.
The other 30% in 70% alcohol is typically water. Whisky, for example, may also contain some fusel alcohol. The amount of alcohol in beer, wine, and spirits can vary depending on the proof, which is measured in the US with ABV percentages. Spirits typically start at 20% ABV, but some states allow up to 95% ABV. Vodka, for instance, usually starts at 40% ABV but can go as high as 95%.
The effectiveness of alcohol as a disinfectant depends on the type of germs being targeted. According to microbiology, 70% alcohol solutions are likely more effective than 91% solutions for disinfecting, as the water content in the former allows it to penetrate a cell membrane and kill bacteria. However, alcohol's effectiveness against viruses depends on the specific virus. For example, alcohol solutions of 60% or more can deactivate viruses with an envelope structure, such as the flu virus, the common cold, HIV, and SARS-CoV-2, while norovirus is unaffected by any concentration of alcohol.
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Alcohol's effectiveness against viruses
Alcohol-based hand sanitizers have been recommended to prevent the transmission of viruses, including SARS-CoV-2, the virus that causes COVID-19. The effectiveness of alcohol against viruses depends on the concentration and type of alcohol, as well as the species of virus.
Alcohol Concentration
The optimal concentration of alcohol for killing viruses is between 60% and 90% solutions in water (volume/volume). At lower concentrations, the antiviral effectiveness of alcohol drops sharply. For instance, a study found that ethanol at a concentration of 30% (w/w) [36.2% (v/v)] can almost completely inactivate SARS-CoV-2. However, a higher concentration of at least 60% alcohol is recommended for maximum efficacy.
Type of Alcohol
The two main types of alcohol used in disinfectants are ethyl alcohol (ethanol) and isopropyl alcohol (isopropanol). Both types of alcohol have powerful antiviral properties, acting against enveloped viruses and some non-enveloped viruses. Enveloped viruses have a lipid membrane, which alcohol can disrupt, while non-enveloped viruses lack this membrane and are generally more resistant to disinfectants.
Mechanism of Action
The antiviral mechanism of alcohol involves the denaturation of proteins around the viral envelope, effectively inactivating the virus. Alcohol also dissolves the lipid membrane and disrupts other supramolecular interactions in the virus. This process is known as "denaturation and coagulation," rendering the virus unable to reproduce and cause infection.
Other Considerations
While alcohol is effective against viruses, it is important to note that it is not as efficient as soap in removing certain types of bacteria. Additionally, the effectiveness of alcohol-based hand sanitizers depends on proper formulation, applied volume, and contact time with the hands. It is recommended to use enough sanitizer to keep hands wet for a full 30 seconds.
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Frequently asked questions
The other 30% in 70% alcohol is typically water. The amount of alcohol in a beverage is measured by its alcohol by volume (ABV) percentage.
Alcohol by volume (abbreviated as ABV or alc/vol) is a common measure of the amount of alcohol in a beverage. It is defined as the volume of ethanol in the liquid if separated from the rest of the solution, divided by the volume of the solution, both at 20°C.
Water is added to alcohol to dilute the mixture. According to microbiology, 70% alcohol is more effective than 91% alcohol for disinfecting as the water content allows it to penetrate the cell membrane to kill bacteria.
The amount of alcohol in beer, wine, and spirits varies. Beer typically has an ABV between 3% and 8%, with some craft beers reaching 12%. Wine alcohol content ranges from 9% to 14%, and spirits start at around 20% ABV but can be as high as 95% ABV.
Vodka typically has an ABV ranging from 40% to 95%, gin from 36% to 50%, whiskey from 36% to 50%, and tequila from 50% to 51%. Liqueurs, such as triple sec and amaretto, have an ABV of up to 15% on average.
