THE NATURE OF ALCOHOLIC BEVERAGES

Alcohol (also known as ethyl alcohol or ethanol) is the principle product of fermentation.  In this process, yeast cells act on the sugar content of fruits and grains to produce alcohol and carbon dioxide.

The alcohol concentration in beverages such as whiskey, gin, rum, and vodka is determined through a process called distillation.  These distilled beverages are expressed by the term proof, a number that is twice the percentage of alcohol by volume in a beverage.  Thus 70% of the fluid in a bottle of 140 proof gin is pure alcohol.  Most proofs in distilled beverages range from 80 to 160.  The familiar pure grain alcohol that is often added to fruit punches and similar beverages has a proof of almost 200.

The nutritional value of alcohol is extremely limited.  Alcohol beverages produced today through modern processing methods contain nothing but empty calories about 100 calories per fluid ounce of 100-proof distilled spirits and about 150 calories for each 12-ounce bottle or can of beer.  Clearly, alcohol consumption is significant contributor to the additional pounds that many college students accumulate.  Pure alcohol contains only simple carbohydrates; it has no vitamins and minerals and no fats or protein.

“Lite” beer and low-calorie wines have been introduced in response to concerns about the number of calories that alcoholic beverages provide.  They are not low-alcohol beverages but merely low-calorie beverages.  Only beverages marked “low alcohol” contain a lower concentration of alcohol than the usual beverages of that type.  Recently, manufacturers have introduced a new form of beer called low carbohydrate beer.

The popular new ice beers actually contain a higher percentage of alcohol than other types of beer.  This is due to a production process that chills the fermented mixture sufficiently to allow ice crystals to form.  When the ice crystals are removed, the beer contains a higher percentage of alcohol.