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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).
Fortified wine, wine with a higher alcohol content than the other types. Ice wine, wine with a characteristically sweet taste and low alcohol content. Dessert wine, are sweet wines that are typically served with a dessert. The types have such different properties that in practice they are considered different drinks.
Wine in the ancient world had a maximum possible alcohol content of 11-12 percent before dilution and once diluted, the alcohol content was reduced to 2.75 or 3 percent. [6] Estimates of the wine of regional neighbors like the Greeks have dilution of 1:1 or 2:1 which place the alcohol content between 4-7 percent. [102]
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.
The Alcohol and Tobacco Tax and Trade Bureau and Code of Federal Regulations define table wine as grape wine having a maximum alcoholic content of 14 percent alcohol by volume. [4] Wines between 14% and 24% ABV are known as dessert wines. Table wine may also be designated using terms such as light wine, light white wine, red table wine, sweet ...
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Wine in the ancient world had a maximum possible alcoholic content of 11-12 percent (before dilution) and once diluted, it reduced to 2.75 or 3%. [8] Other after-dilution estimates of neighbors like the Greeks have dilution of 1:1 or 2:1 which place the alcohol content between 4-7%.
Within the European Union, the term "wine" and its equivalents in other languages is reserved exclusively for the fermented juice of grapes. [4]In the United States, the term is also used for the fermented juice of any fruit [5] or agricultural product, provided that it has an alcohol content of 7 to 24% (alcohol by volume) and is intended for non-industrial use. [6]