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| [[File:Absinthe ABV.jpg|thumb|325px|The alcohol by volume shown on a bottle of [[absinthe]].]]
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| '''Alcohol by volume''' (abbreviated as '''ABV''', '''abv''', or '''alc/vol''') is a standard measure of how much alcohol ([[ethanol]]) is contained in an [[alcoholic beverage]] (expressed as a [[Volume percent|percentage of total volume]]).<ref>{{cite web
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| |url=http://www.lafayettebrewingco.com/beer101.html
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| |title=Lafayette Brewing Co.
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| |publisher=www.lafayettebrewingco.com
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| |accessdate=2012-02-04
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| |last=
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| }}</ref><ref>{{cite web
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| |url=http://www.celtic-whisky.com/glossary.htm
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| |title=Glossary of whisky and distillation
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| |publisher=www.celtic-whisky.com
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| |accessdate=2012-02-04
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| |last=
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| }}</ref><ref>{{cite web
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| |url=http://www.englishalesbrewery.com/british-brewing-glossary.htm
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| |title=English Ales Brewery Monterey British Brewing Glossary
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| |publisher=www.englishalesbrewery.com
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| |accessdate=2012-02-04
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| |last=
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| }}</ref> It is defined as the number of millilitres of pure [[ethanol]] present in 100 millilitres of solution at 20 °C.<ref>{{cite book | title=Collins English Dictionary | location=London | publisher=Collins | year=2005 }}</ref> The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20 °C, which is 0.78924 g/ml. The '''ABV''' standard is used worldwide.
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| In some countries, alcohol by volume is referred to as '''degrees Gay-Lussac''' (after the French chemist [[Joseph Louis Gay-Lussac]]),<ref>{{cite web
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| |url=http://chemistry.about.com/od/famouschemists/p/gaylussacbio.htm
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| |title=Joseph Louis Gay-Lussac (1778–1850)
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| |publisher=chemistry.about.com
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| |accessdate=2008-07-05
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| }}</ref>
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| although there is a slight difference since Gay-Lussac used 15 °C.
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| Mixing two solutions of alcohol of different strengths usually causes a change in volume. More information on the phenomenon of volume changes due to mixing dissimilar solutions is discussed in the article on [[partial molar volume]].
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| == Typical levels ==
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| Details about typical amounts of alcohol contained in various beverages can be found in the articles about individual drinks.
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| {{table
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| |type=class="wikitable"
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| |hdrs=Drink {{!!}} Typical ABV
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| |row1=[[Juice|Fruit juice]] (naturally occurring) {{!!}} less than 0.1%
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| |row2=[[Low-alcohol beer]] {{!!}} 0.05%–1.2%
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| |row3= [[Kvass]] {{!!}} 0.05%–1.5%
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| |row4= [[Kombucha]] {{!!}} 0.5%–1.5%
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| |row5= [[Kefir]] {{!!}} 0.5%–2.0%
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| |row6= [[Boza]] {{!!}} 1%
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| |row7= [[Chicha]] {{!!}} 1%–11% (usually 1%–6%)
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| |row8= [[Cider]] {{!!}} 2%–8.5%
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| |row9= [[Beer]] {{!!}} 2%–12% (usually 4%–6%)
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| |row10= [[Alcopop]]s {{!!}} 4%–17.5%
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| |row11= [[Malt liquor]] {{!!}} 5%+
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| |row12= [[Makgeolli]] {{!!}} 6.5%–7%
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| |row13= [[Barley wine]] (strong ale) {{!!}} 8%–15%
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| |row14= [[Mead]] {{!!}} 8%–16%
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| |row15= [[Wine]] {{!!}} 9%–16% (most often 12.5%–14.5%)<ref>Robinson, Jancis. ''The Oxford Companion to Wine'', 3rd edition, (Oxford University Press: 2006). See ''alcoholic strength'' at p. 10.</ref>
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| |row16=[[Dessert wine]] {{!!}} 14%–25%
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| |row17=[[Sake]] (rice wine) {{!!}} 15% (or 18%–20% if not diluted prior to bottling)
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| |row18=[[Liqueur]]s {{!!}} 15%–55%
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| |row19=[[Fortified wine]] {{!!}} 15.5%–20%<ref>Robinson, Jancis. ''The Oxford Companion to Wine'', 3rd edition, (Oxford University Press: 2006). See ''fortification'' at p. 279.</ref> (in the [[European Union]], 18%–22%)
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| |row20=[[Soju]] {{!!}} 17%–45% (usually 19%)
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| |row21=[[Shōchū|Shochu]] {{!!}} 25%–45% (usually 25%)
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| |row22=[[Bitters]] {{!!}} 28%–45%
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| |row23=[[Mezcal]], [[Tequila]] {{!!}} 32%–60% (usually 40%)
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| |row24=[[Vodka]] {{!!}} 35%–50% (usually 40%, minimum of 37.5% in the [[European Union]])
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| |row25=[[Brandy]] {{!!}} 35%–60% (usually 40%)
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| |row26=[[Rum]] {{!!}} 37.5%–80%
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| |row27=[[Ouzo]] {{!!}} 37.5%+
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| |row28=[[Cachaça]] {{!!}} 38%–54%
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| |row29=[[Sotol]] {{!!}} 38%–60%
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| |row30=[[Stroh]] {{!!}} 38%–80%
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| |row31=[[Nalewka]] {{!!}} 40%–45%
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| |row32=[[Gin]] {{!!}} 40%–50%
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| |row33=[[Whisky]] {{!!}} 40%–61% (usually 40% or 43%)
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| |row34=[[Baijiu]] {{!!}} 40%–60%
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| |row35=[[Chacha (liquor)|Chacha]] {{!!}} 40%–70%
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| |row36=[[Pálinka]] {{!!}} 42%–86% (legally in [[Hungary]] 48%–51%)
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| |row37=[[Rakia]] {{!!}} 42%–86%
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| |row38=[[Absinthe]] {{!!}} 45%–89.9%
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| |row39=[[Ţuica]] {{!!}} 45%–60% (usually 52%)
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| |row40= [[Arak (drink)|Arak]] {{!!}} 60%–65%
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| |row41=[[Poitín]] {{!!}} 60%–95%
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| |row42=[[Neutral grain spirit]] {{!!}} 85%–95%
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| |row43=[[Cocoroco]] {{!!}} 93%–96% {{citation needed|date=December 2010}}
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| |row44=[[Rectified spirit]] {{!!}} 95%-96%
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| }}
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| ==Alcohol proof ==
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| Another way of specifying the amount of alcohol is [[Proof (alcohol)|alcohol proof]], which in the United States is twice the alcohol-by-volume number, while in the United Kingdom it is 1.75 times the number (expressed as a percentage).<ref>{{cite book |title= The Joy of Mixology|last= Regan |first= Gary |authorlink= |coauthors= |year= 2003|publisher= Clarkson Potter|location= New York|isbn= 0-609-60884-3|pages= 356–357|url= }}</ref><ref>{{cite book |title= First Steps in Winemaking|last= Berry |first=C.J.J. |authorlink= |coauthors= |publisher=Special Interest Model Books |location=Poole, United Kingdom |isbn=1-85486-139-5 |url=http://www.specialinterestmodelbooks.co.uk/product_list.asp?cat=wine&move=12}}</ref> For example, 40% abv is 80 proof in the US and 70 proof in the UK. However, since 1980, alcoholic proof in the UK has been replaced by abv as a measure of alcohol content.
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| ==Proof and alcohol by weight==
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| In the United States, a few states regulate and tax alcoholic beverages according to '''alcohol by weight''' '''(abw)''', expressed as a [[Concentration#Mass_percentage_.28fraction.29|percentage of total mass]]. Some brewers print the abw (rather than the abv) on beer containers, particularly on [[Low-alcohol beer#Low-point beer (3.2%)|low-point]] versions of popular domestic beer brands.
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| At relatively low abv, the alcohol percentage by weight is about 4/5 of the abv (e.g., 3.2% abw is equivalent to 4.0% abv).<ref>{{cite web
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| |url=http://www.realbeer.com/library/beerbreak/archives/beerbreak20001005.php
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| |title=Realbeer.com: Beer Break - Alcohol Content In Beer
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| |publisher=www.realbeer.com
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| |accessdate=2008-07-05
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| |last=
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| | archiveurl= http://web.archive.org/web/20080704130411/http://www.realbeer.com/library/beerbreak/archives/beerbreak20001005.php| archivedate= 4 July 2008 <!--DASHBot-->| deadurl= no}}
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| </ref> However, because of the [[miscibility]] of alcohol and water, the conversion factor is not constant but rather depends upon the concentration of alcohol. 100% abw, of course, is equivalent to 100% abv.
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| ==Calculation of alcohol content==
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| During the production of wine and beer, [[yeast]] is added to a sugary solution. During fermentation, the yeast organisms consume the sugars and produce alcohol. The density of sugar in water is greater than the density of alcohol in water. A [[hydrometer]] is used to measure the change in [[specific gravity]] (SG) of the solution before and after fermentation. The volume of alcohol in the solution can then be calculated.
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| === Wine ===
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| The simplest method for wine has been described by English author [[Cyril Berry|C.J.J. Berry]]:<ref>{{cite book |title= First Steps in Winemaking|last= Berry |first=C.J.J. |authorlink= |coauthors= |publisher=Special Interest Model Books |location=Poole, United Kingdom |isbn= 1-85486-139-5 |url=http://www.specialinterestmodelbooks.co.uk/product_list.asp?cat=wine&move=12}}</ref>
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| *<math>ABV = (\mathrm{Starting~SG} - \mathrm{Final~SG})/.736</math>
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| ISBN 1-85486-139-5
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| ===Beer===
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| {{Main|Beer_measurement#By_strength}}
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| The calculation for beer is:{{citation needed|date=June 2013}}
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| ''Where 1.05 is the number of grams of ethanol produced for every gram of CO<sub>2</sub> produced, and .79 is the density of ethanol'',
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| *<math>ABV = \frac{1.05}{0.79} \left( \frac{\mathrm{Starting~SG} - \mathrm{Final~SG}}{\mathrm{Final~SG}} \right) \times 100</math> <ref>Anon, 2012, Industrial Microbiology Beer Fermentation Practical, School Of Applied Sciences, RMIT University, Melbourne</ref>
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| However, many brewers use the following formula:{{citation needed|date=June 2013}}
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| *<math>ABV = 131 \left( \mathrm{Starting~SG} - \mathrm{Final~SG} \right)</math>
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| ==See also==
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| *[[Alcohol proof]]
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| *[[Unit of alcohol]]
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| *[[Apparent molar property]]
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| *[[Excess molar quantity]]
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| *[[Volume fraction]]
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| ==References==
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| {{Reflist}}
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| ==Bibliography==
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| *{{cite book | author=Hehner, Otto | title=Alcohol Tables: giving for all specific gravities, from 1.0000 to 0.7938, the percentages of absolute alcohol, by weight and volume | location=London | publisher=J & A Churchill, ASIN B0008B5HOU | year=1880 }}
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| ==External links==
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| *[http://recipes.howstuffworks.com/question532.htm How do brewers measure the alcohol in beer? HowStuffWorks]
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| {{DEFAULTSORT:Alcohol By Volume}}
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| [[Category:Alcohol measurement]]
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