Information about Alcoholic Proof
Alcoholic proof is an obsolete measure of how much ethanol is in an alcoholic beverage, and is approximately twice the percentage of alcohol by volume (ABV, the unit that is commonly used at percent).
Previously, Clarke's hydrometer had been used since the 1740s when Customs and Excise and London brewers and distillers began to use it.
In this system, spirit of 100 degrees proof contains 57.1% alcohol by volume or 49.28% alcohol by weight at 51 deg F (10.6 deg C) and is equivalent to 114.2 proof in the USA. Pure ethanol is 175 degrees proof. [1]
US Federal regulation (CFR 27 5.37 Alcohol Content) requires that liquor labels state the percentage alcohol by volume (sometimes abbreviated ABV). The regulations permit (but do not require) a statement of the proof as long as it is right next to the percentage alcohol by volume. [2]
Fortified wines, such as sweet and dry vermouths become fortified by adding alcohol. These added alcohols are typically distilled wines such as brandy, port, sherry, marsala, and madiera. This second source of alcohol is added before the wines are finished fermenting, as the added alcohol kills the yeast in fermenting wine, leaving an abundance of sugar.
Stronger liquors are distilled after fermentation is complete to increase their alcohol content. This way, the alcohol content can be raised up to a maximum of 95.6% (191 proof), the concentration of the water/alcohol azeotrope. When 100% ethanol (absolute alcohol) is required for scientific or industrial purposes, other methods must be used. 100% ethanol is hygroscopic, and if it is left open, it will absorb water out of the air, reducing the concentration.
A "proven" solution was defined as 100 degrees proof (100°). This has since been found to occur at 57.15% ethanol. This is still used as the British definition, although only the ABV system is used on bottles and sales. A simpler ratio to remember is 7:4, i.e. 70° proof is approximately 40% alcohol by volume. Thus pure alcohol is approximately 175 degrees proof (175°).
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Regulations
EU
The European Union follows the recommendation of the International Organization of Legal Metrology (OIML) which measures percentage of alcohol by volume at 20 °C.British proof spirits
In Britain alcohol by volume is now used. This replaced the Sikes hydrometer system (based on proof spirit) which was used since 1816, although officially the Customs and Excise Act of 1952 defined "spirits of proof strength" (or proof spirits):- "Spirits shall be deemed to be at proof if the volume of the ethyl alcohol contained therein made up to the volume of the spirits with distilled water has a weight equal to that of twelve-thirteenths of a volume of distilled water equal to the volume of the spirits, the volume of each liquid being computed as at fifty-one degrees Fahrenheit."
Previously, Clarke's hydrometer had been used since the 1740s when Customs and Excise and London brewers and distillers began to use it.
In this system, spirit of 100 degrees proof contains 57.1% alcohol by volume or 49.28% alcohol by weight at 51 deg F (10.6 deg C) and is equivalent to 114.2 proof in the USA. Pure ethanol is 175 degrees proof. [1]
United States
In the definition current in the United States of America, the proof number is twice the percentage of the alcohol content measured by volume at a temperature of 60 °F (15.5 °C). Therefore "80 proof" is 40% alcohol by volume (most of the other 60% is water), and pure alcohol would be "200 proof". If a 150-proof beverage is mixed half-and-half (by volume) with water, the product is close to 75 proof (not exactly because of a small volume change when alcohol is mixed with water). US proof numbers are properly cited as, for instance, "86 proof," not "86 degrees proof." The use of the word "degrees" in this context is incorrect.US Federal regulation (CFR 27 5.37 Alcohol Content) requires that liquor labels state the percentage alcohol by volume (sometimes abbreviated ABV). The regulations permit (but do not require) a statement of the proof as long as it is right next to the percentage alcohol by volume. [2]
Levels of alcohol during liquor production
Alcohol is produced by yeast during the process of fermentation. The amount of alcohol in the finished liquid depends on how much sugar there was at the beginning for the yeast to convert into alcohol. In beer, the alcohol is generally 3% to 12% (6 to 24 proof) and usually about 4% to 6% (8 to 12 proof). Depending on the strain of yeast, wines top out at about 14% to 16% (28 to 32 proof), because that is the point in the fermentation process where the alcohol concentration denatures the yeast. Since the 1990s, a few alcohol-tolerant 'superyeast' strains have become commercially available, which can ferment up to 20%. [3]Fortified wines, such as sweet and dry vermouths become fortified by adding alcohol. These added alcohols are typically distilled wines such as brandy, port, sherry, marsala, and madiera. This second source of alcohol is added before the wines are finished fermenting, as the added alcohol kills the yeast in fermenting wine, leaving an abundance of sugar.
Stronger liquors are distilled after fermentation is complete to increase their alcohol content. This way, the alcohol content can be raised up to a maximum of 95.6% (191 proof), the concentration of the water/alcohol azeotrope. When 100% ethanol (absolute alcohol) is required for scientific or industrial purposes, other methods must be used. 100% ethanol is hygroscopic, and if it is left open, it will absorb water out of the air, reducing the concentration.
Origins
Originating in during the 18th century, when payments to sailors included rations of brandy. To ensure that the brandy being used as payment has not been watered down or was of good quality, it was proved by dousing gunpowder in the rationed brandy, and testing to see if it would ignite. If it didn't ignite, the solution had too much water in it and the proof was considered low or "underproof".A "proven" solution was defined as 100 degrees proof (100°). This has since been found to occur at 57.15% ethanol. This is still used as the British definition, although only the ABV system is used on bottles and sales. A simpler ratio to remember is 7:4, i.e. 70° proof is approximately 40% alcohol by volume. Thus pure alcohol is approximately 175 degrees proof (175°).
External links
Ethanol, also known as ethyl alcohol, drinking alcohol or grain alcohol, is a flammable, colorless, slightly toxic chemical compound, and is best known as the alcohol found in alcoholic beverages.
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An alcoholic beverage (also known as booze in slang term) is a drink containing ethanol, commonly known as alcohol, although in chemistry the definition of alcohol includes many other compounds.
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Alcohol by volume (ABV) is an indication of how much alcohol (expressed as a percentage) is included in an alcoholic beverage. This measurement is assumed as the world standard. Another way of specifying the amount of alcohol is alcoholic proof.
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The International Organization of Legal Metrology or Organization Internationale de Métrologie Légale (OIML) is an intergovernmental treaty organization. It is made up of approximately 60 nations from around the world. [1] .
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The volume of a solid object is the three-dimensional concept of how much space it occupies, often quantified numerically. One-dimensional figures (such as lines) and two-dimensional shapes (such as squares) are assigned zero volume in the three-dimensional space.
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Fahrenheit is a temperature scale named after the German-Dutch physicist Daniel Gabriel Fahrenheit (1686–1736), who proposed it in 1724.
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In this scale, the melting point of water is 32 degrees Fahrenheit (written “32 °F”), and the boiling point is
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Celsius is, or relates to, the Celsius temperature scale (previously known as the centigrade scale). The degree Celsius (symbol: °C) can refer to a specific temperature on the Celsius scale
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Water is a common chemical substance that is essential to all known forms of life.[1] In typical usage, water refers only to its liquid form or state, but the substance also has a solid state, ice, and a gaseous state, water vapor.
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Distillation is a method of separating chemical substances based on differences in their volatilities in a boiling liquid mixture. Distillation usually forms part of a larger chemical process, and is thus referred to as a unit operation.
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An azeotrope is a mixture of two or more pure compounds (chemicals) in such a ratio that its composition cannot be changed by simple distillation.[1] This is because when an azeotrope is boiled, the resulting vapor has the same ratio of constituents as the
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Hygroscopy is the ability of a substance to attract water molecules from the surrounding environment through either absorption or adsorption.
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Hygroscopic substances include honey, glycerin, ethanol, methanol, concentrated sulfuric acid, methamphetamine, and concentrated
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Ethanol, also known as ethyl alcohol, drinking alcohol or grain alcohol, is a flammable, colorless, slightly toxic chemical compound, and is best known as the alcohol found in alcoholic beverages.
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Alcohol by volume (ABV) is an indication of how much alcohol (expressed as a percentage) is included in an alcoholic beverage. This measurement is assumed as the world standard. Another way of specifying the amount of alcohol is alcoholic proof.
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