Ethyl Alcohol (ethanol) C25OH is found in alcoholic drinks. It has chemical formula as C2H5OH. It is formed by fermentation of glucose in plants. Sugars in apples and grapes are fermented to create wine and cider. Barley starch is hydrolysed to glucose in beer production. Cereals and other fruits are used to form alcoholic drinks e.g. rye for whisky and rice for sake. Alcohol is diluted to form the appropriate alcohol content of drinks. According to the law, drink labels must show the strength of alcohol present which is shown as the percentage alcohol by volume (abv).
Ethanol is a flammable, volatile, colorless liquid having slight characteristic odor. It is psychoactive substance. Naturally it is produced by fermentation of sugars by petrochemical processes or yeasts and most commonly consumed as popular recreational drug. Within human body, ethanol is converted into acetaldehyde by alcohol dehydrogenase and then converted into acetic acid by acetaldehyde dehydrogenase.
Food Sources
| Food name | Weight (g) | Ethyl Alcohol (g) |
| Malt liquor | 1184 | 65.1 |
| Light beer | 356 | 21.4 |
| Wine | 148 | 15.4 |
| Rice (sake) | 29.1 | 4.7 |
| Sweet wine | 29.5 | 4.5 |
| Sour whiskey | 30.4 | 4.3 |
| Table red wine | 29.4 | 3.3 |
| Chardonnay | 29.3 | 3.1 |
| Red wine | 29.4 | 3.1 |
| Pina colada | 31.4 | 3.1 |
| Pinot Blanc | 29.3 | 3.1 |
| Canned whiskey | 30.8 | 2.9 |
| Rose wine | 30.3 | 2.9 |
| Vanilla | 4.2 | 1.4 |
| Beer | 29.5 | 0.9 |
| Non-alcoholic beer | 29.6 | 0.1 |
| Rice puddings | 113 | 0.3 |
| Light wine | 29.5 | 1.9 |
| Beer with high alcohol | 30.6 | 2.4 |
| Riesling | 29.6 | 2.8 |
References:
https://en.wikipedia.org/wiki/Ethanol
https://pubchem.ncbi.nlm.nih.gov/compound/ethanol#section=Top