1388:, etc. It's not a case of showing just one source, like NOAD, but of showing common usage, which is a little more difficult. I have over 100 beer publications here at home - I have taken 20 at random and of those 14 use abv and 6 use ABV. It's not exactly scientific proof, but it's indicative of the situation, and reflects my experience over the years. I'm not aware of any edit war over ABV, and I'm not going to start one. But I just want to point that this is not a simple case of NOAD trumping everything, and that I reverted the change based on more than my personal assumption, but on considerable usage. I have put in some references, and changed the article to show that both abv and ABV are used. I hope that this is OK, if not, I'm always ready to talk. Regards
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is an acronym, and all acronyms--as far as I've noticed in technical manuals and other works, even novels--are expressed in all capital letters, not lowercase. As further support, the Gregg
Reference Manual (9th edition), page 141, ¶522, lists some common acronyms and they're all capitalized. There are some exceptions such as "scuba," "laser," which are also acronyms but expressed as common words, but that's the exception, not the rule. The rule is that acronyms are capitalized. But I won't argue the case beyond this entry. And no, it's not so tricky at all.
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1140:'Windsors' redirects to the House of Windsor page, which has no disambiguation, no other uses, and no mention of alcoholic beverage. Unless the average member of the royal family of Great Britain contains 10-15% alcohol (severe alcoholism, maybe?), this should probably redirect elsewhere. I honestly don't know what 'windsors' means in this context, so I can't do it myself. -
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A little research helped me clarify the equation. The 1.05 number is a ratio produced from the different molecules being produced in the fermentation. (46.07 g/mol C2H6O / 44.0095 g/mol CO2 = 1.0468). The number 0.7936 is the specific gravity of ethanol (not the density of ethanol in water, which is
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a change in the partial molar volume. I would have put in a reference to Raoult's law since the two effects are intricately related, but the Raoult's law page only discusses this issue in general and not directly with respect to the partial molar volume. Until I get around to making a better page for
1343:. The page that I referenced describes how the partial molar volume of alcohol and water change depending on the makeup of the solution. This is exactly the point that is being made in the last sentence of the lead. The change in volume that accompanies the mixing of two solutions of unequal strength
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I came to this article hoping to see an explanation of how ABV is actually measured, considering that alcohol and water when mixed together don't yield a volume equal to the sum of the parts. For example, if you mix 50 ml of alcohol with 50 ml of water, you get somewhat less than 100 ml of liquid. In
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Source: Pesis, Edna. "The role of the anaerobic metabolites, acetaldehyde and ethanol, in fruit ripening, enhancement of fruit quality and fruit deterioration." Postharvest
Biology and Technology 37.1 (2005): 1-19. "During fruit ripening on the tree and after harvest some essential processes involve
1407:
This use of both uppercase/lowercase ABV/abv in an article does not exude professionalism. This is abject disorder. Establish a standard, official way of expression and be consistent with it, including putting it in a style guide if one exists. My argument for the capitalized version is that ABV
1287:
I almost forgot. I hope people don't mind but I removed the link to the French
Knowledge article in favor of an English article. The new article is not perfect as it is poorly written and is more broad in scope than just partial molar volumes. If I can find or create a better reference, I'll update
1312:
I hope you don't mind, but I'm gonna revert that. Partial molal volume is not the same thing. Alcohol by volume is a type of concentration, that is, it tells us how much alcohol there is per unit volume of the solution. It's just that the amount of alcohol is expressed in terms of the volume that
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I often have the same question. Because of the volume changes during mixing, I'm never quite sure what is meant by ABV. I know that if I am in a lab and make a solution with concentration of 10% by volume, I typically don't really care about accuracy. So I just add 10 mL of one liquid to 90 mL of
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Your information seems more or less correct. At 20°C, a kg of water (1.0018 L) plus 44/56 kg of ethanol (0.9955 L) gives 100/56 kg of 44 weight percent solution, having a density of 0.9269, so the volume is 1.9266 L rather than 1.9973 L. (Calculated from data in the CRC Handbook of
Chemistry and
1186:
Three years later and there is still no acceptable definition. Its true, if you add a liter of pure ethanol to a liter of water, you only get 1.9 liters of beverage. So what does x % of alcohol mean, exactly ? Is it x milliliter of alcohol mixed with 100 milliliter of water ? Or is it x
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There is a citation for the last equation that reads "Anon, 2012, Industrial
Microbiology Beer Fermentation Practical, School Of Applied Sciences, RMIT University, Melbourne". I cannot seem to find the actual source material for this and am afraid that its actually a school test (a practical)
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In the UK, and I think in other EU contries, gin, rum, whisky and vodka are usually now 37.5%, so the "Typical ABV" is wrong for the UK. I do appreciate that this is not meant to be a definitive or an exhaustive list (Plymouth Gin, for example, is 42.1%), but I wonder if it is a large enough
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the calculation in the beer and wine section does not give the correct out come for % ABV (for me?). I added the 2 calculations that people around me use for beer. Sorry I don't have a
Reference at the moment. I'll try and find some if someone doesn't beet me to it.
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close but a little different at 0.789). Both numbers in the equation unitless measurements. This is important because the specific gravity measurements (OG, FG) are also unitless and the final number is a percentage (ratio) which also has no units..
1111:
any citations for the fruit juice figure? Where did you get 60% for whisky or even rum for that matter? Wouldn't it be more correct to say 40 - 60 or more (for the cask strength whisky). Anyway, ordinary blended whisky is usually just 42%. Regards.
1216:
Physics, 49th edition.) I don't know for sure, but I suppose that "alcohol by volume" is calculated by taking the mass of alcohol in 1 litre of beverage at 20°C and dividing by the density of ethanol at the same temperature, which is 0.7893 kg/L.
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another, and assume that the volume change is negligible. If I needed to know the concentration of the solution more accurately, I would certainly not use this approach. Instead, I would use concentrations based on the mass of components.
1668:(10) Proof spirits The term "proof spirits" means that liquid which contains one-half its volume of ethyl alcohol of a specific gravity of 0.7939 at 60 degrees Fahrenheit (referring to water at 60 degrees Fahrenheit as unity).
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I bumped the max ABV of beer and cider up in the table, as some high ABV ciders exceed 10% and some high ABV beers get up to 20 or more (sometimes considerably more, for example the Sam Adams Utopia series).
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The table says that most fruit does not contain alcohol. This is incorrect. Almost all fruit contains alcohol, which is a natural anaerobic metabolite produced during the ripening process.
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In the USA the reference temperature for ABV calculations is 60°F and not 20°C as outlined in the OIML R22. This can be seen in the definitions of CFR 26 chapter 51 (internal revenue code)
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this case, the ABV is clearly 50% (because there are equal parts water and alcohol) but it seems to me that the calculation wouldn't be as straightforward for other percentages.
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Thank you for the explanation. That makes sense now. Maybe it is because it switches between using ABV for one and "Alcohol by weight" instead of using the acronym for both.
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milliliter of alchohol in 100 milliliters of the resulting mixture. Its not the same thing at all. I suspect a conspiracy. The drinking public is being short-changed.
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exception that it merits being mentioned? (I think by extension other drinks such as brandy are also 37.5%, although technically they are not spirituous liquour.)
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Changing abv to ABV and then back. It's a tricky one this as both ABV and abv are used. The majority (but not all) of beer publications use abv rather than ABV.
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to the table? I'm not quite sure how to do it without changing all the row numbers to keep them in ascending order, maybe there is an easier way. Kefir is : -->
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The third paragraph of this section states: "At relatively low ABV, the alcohol percentage by weight is about 4/5 of the ABV" Should it be ABV is 4/5 of
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changes in partial molar volume due to mixing of different compounds, I still think that the partial molar volume page is the best resource we have.
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I think Gomi's 96.2% spirit is notable as its claimed ABV beats Poland's
Spirytus Rektyfikowany (96%) and the former leader, USA's Everclear (95%).
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Just about all of them! Any pictures of wine regions, grape varieties or wine would be useful. In particular we need wine region maps that can be
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One missing drink in the table of drinks (under "Typical levels") with typical ABV values is Cognac. I don't know the typical ABV of it.
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When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
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1240:) and it confirms what I have said, except it uses a slightly different value for the density of alcohol at 20°C, namely 0.78924.
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1671:(11) Proof gallon The term "proof gallon" means a United States gallon of proof spirits, or the alcoholic equivalent thereof.
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It's labelled for "medical, food and drink" rather than vodka but it sits on supermarket shelves alongside other Gomi vodkas.
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I took the liberty increase the upper limit of mead from 14 to 16%. Most types sold in
Lithuania and Poland are 16%. /Adar
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related articles on
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instead of an actual reference material. Can someone add some information on this or perhaps we can remove it?
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https://en.wikipedia.org/Ethanol_(data_page)#Density_of_ethanol_at_various_temperatures_.28kg.2Fl_or_g.2Fcm3.29
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I'd just like to say that bourbon also seems to be missing. Anon, 22:33, 15 December 2020 (EST)
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I've just found that the French Knowledge has a detailed article about mixing alcohol solutions (
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before doing mass systematic removals. This message is updated dynamically through the template
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https://web.archive.org/web/20120219040545/http://www.lafayettebrewingco.com/beer101.html
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https://web.archive.org/web/20120212122146/http://www.celtic-whisky.com/glossary.htm
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4% ABV beer is equivalent to 3.2% ABW beer. ABV is 5/4 of the ABW at low ABV, as the
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Anyway, it would be useful to see an explanation of just how ABV is measured. -
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the production of the anaerobic metabolites, acetaldehyde (AA) and ethanol."
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Confirmed history and found out that 'windsors' used to be 'wine' until
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The terms proof spirits ans proofe gallons are defined as such.
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http://www.englishalesbrewery.com/british-brewing-glossary.htm
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for additional information. I made the following changes:
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for additional information. I made the following changes:
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and assessing their quality and importance to the project.
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I would actually like to put back in the reference to
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amount of alcohol would have if it were pure alcohol.
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says density is 0.78945g/ml, not (in intro) 0.78924
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Tagging all articles that fall under our scope with
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1125:seems to have oversimplified. I will undo it.
1238:fr:Calcul des titres et des volumes d'alcools
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52:Learn to edit
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1997:— Preceding
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683:Italian wine
667:Dessert wine
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19:This is the
1494:—Preceding
1127:Notinasnaid
1022:transcluded
860:and on the
797:Pinot blanc
715:Tempranillo
675:German wine
671:French wine
378:Food portal
259:Beer portal
148:free images
31:not a forum
2066:Categories
1983:Gomi 96.2%
1913:Report bug
1803:Report bug
1543:Matteo pdx
1196:Eregli bob
1122:This edit
719:Winemaking
695:Pinot noir
691:Pinot gris
608:Greek wine
579:wine stubs
494:open tasks
1896:this tool
1889:this tool
1786:this tool
1779:this tool
1431:instead?
1385:uses abv
1370:ABV v abv
1136:Windsors?
1114:Popytrewq
1107:Citations
1024:from the
88:if needed
71:Be polite
21:talk page
2030:Miskaton
1999:unsigned
1968:unsigned
1902:Cheers.—
1792:Cheers.—
1675:unsigned
1635:unsigned
1573:Natantus
1558:Natantus
1496:unsigned
1472:Chaozu42
1454:Wahrmund
1433:Chaozu42
1393:SilkTork
1378:use abv
1204:contribs
1192:unsigned
1173:Amatulic
840:Infobox:
815:licensed
776:Copyedit
736:Riesling
679:Grenache
624:, other
589:" ones,
476:inactive
56:get help
29:This is
27:article.
1826:my edit
1706:my edit
1523:Si Trew
1155:X nishi
1000:on the
973:Spirits
920:Spirits
889:history
885:discuss
781:Aligoté
748:Cleanup
663:Chianti
599:Improve
510:history
431:on the
316:on the
276:Brewery
199:C-class
154:WPÂ refs
142:scholar
1055:can do
1051:tasks
854:Other:
789:Malbec
687:Merlot
583:region
573:Expand
278:, and
205:scale.
126:Google
1952:Mdoc7
1594:Kefir
1587:Kefir
1410:Mdoc7
1376:CAMRA
1350:JCMPC
1290:JCMPC
1265:JCMPC
1026:tasks
893:watch
711:Syrah
585:and "
520:purge
515:watch
395:drink
169:JSTOR
130:books
84:Seek
2054:talk
2034:talk
2007:talk
1976:talk
1956:talk
1937:talk
1683:talk
1643:talk
1603:talk
1577:talk
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1547:talk
1527:talk
1504:talk
1488:Mead
1476:talk
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1319:talk
1294:talk
1269:talk
1246:talk
1222:talk
1200:talk
1177:talk
1057:for
1030:here
992:High
881:edit
877:view
756:and
639:Wine
505:edit
393:and
391:food
346:Wine
308:High
289:Beer
272:Beer
228:Beer
162:FENS
136:news
73:and
1931:.--
1870:RfC
1840:to
1760:RfC
1730:to
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1429:ABW
1053:you
665:,
423:Mid
280:Pub
176:TWL
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