Alcohol by volume is a standard measure of how much alcohol (ethanol) an alcoholic beverage contains in a given volume. The volume is expressed as a percentage. By definition, this is the amount of milliliters of pure ethanol in a 20 ml solution at 100 degrees. The alcohol standard by volume is widely used around the world.
A surprising number of foods contain alcohol. However, the amount is usually very low. For example, fermented foods such as yogurt and baked goods contain alcohol. Fruits and juices do as well. Alcohol levels rise as the fruit ripens or as time passes before the juice is consumed. Soft drinks must contain 5 per thousand alcohol in the USA and 2 per thousand in the UK. Many foods and beverages can have more than half of one percent alcohol.
Major food products containing alcohol include: natural (pure) or artificial extracts (for example, pure vanilla extract must contain at least 35 percent alcohol), vinegar, mustard, soy and other sauces, non-alcoholic beverages, fondue, compotes, non-alcoholic beer, tiramisu, and flaming desserts.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also services for the determination of alcohol by volume in foods.
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