Facts and Food Sources of Ethyl Alcohol

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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

https://www.britannica.com/science/ethyl-alcohol

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