Capacity - an indicator of the volume fraction of anhydrous ethyl alcohol in an alcoholic beverage .
Content
Units of measure
Currently, as a rule, the fortress is expressed in "degrees" - the percentages corresponding to the ratio of the volume of dissolved anhydrous alcohol to the volume of the entire beverage. This quantity, with reference to alcoholic beverages, is often referred to as the volume fraction, although the volume fraction has other nonequivalent definitions. International standards also allow the expression of strength in percent by weight [1] .
In English-speaking countries, the fortress is sometimes measured in units of proof ( English proof ), in the United States 100 ° proof = 50% alcohol by volume. In the UK, up to 1980, 100 ° proof corresponded to 4/7 volume concentration (57.15%), since 1980 proof has not been applied.
In the Russian Empire
In the 19th century Russia, the strength (“kindness”) of drinks was measured in both “ degrees of Hess ” and “ degrees of Thrales ” (volume percent alcohol, the same as today's Russian degree).
The main excise measure of the fortress was half a year (38% alcohol, 0 degrees according to Hess).
Along with half a year already by 1839–1843 several more sorts of “wine” (vodka) were being sold [2] [3] :
| Title | Hess Fortress | Alcohol percentage |
|---|---|---|
| Polugar | 0 | 38 |
| Foamy wine | 20 | 44.25 |
| Triple wine | 33⅓ | 47.4 |
| Four sample alcohol | 50 | 56 |
| Double alcohol | 100 | 74.7 |
Ways to measure fortress
Currently, the fortress is measured using an alcohol meter . Before the spread of this device (in the 19th century), various methods were used, including annealing and its Anglo-Saxon variant, proof .
Fortress most common beverages
- Kvass - 0.3–2.6% by volume
- Beer - 3-8% vol., Sometimes from 0.5% ( non-alcoholic ) to 18% vol. (strong)
- Braga - 3-8% vol. for beer drinks, 7-16% vol. for wine
- Sake - 15-20% vol.
- Wine - 5-20% vol.
- Champagne - 5-18% vol.
- Port - 17-22% vol.
- Tincture (various bitter tinctures): 18% vol. - 35% vol.
- Liqueur - 15-75% vol.
- Vodka - 36-60% vol. (the fortress of Russian vodka is usually 40% vol.)
- Tequila - 40% vol. and more
- Cognac - 40-42% vol.
- Brandy - 40-60% vol.
- Whiskey - 40-50% vol., Some varieties up to 68% vol.
- Rum - 35-80% vol.
- Absinthe - 55—85 % vol. (usually absinthe strength is 70% vol.)
- Drinking alcohol - 95% vol. [four]
See also
- The sweetness and dryness of the drink
- The concentration of solutions
- Strong Spirits
Notes
- ↑ International Organization of Legal Metrology . OIML's International Recommendation No. 22 (1973), International Alcoholmetric Tables . (eng.)
- Review of various branches of the manufacturing industry in Russia . V.3. Type of. I. Ogryzko, 1865. p. 425.
- ↑ L. B. Bondarenko. From the history of Russian alcoholism . // Questions of the history of science and technology. No. 2, 1999.
- ↑ GOST R 51723-2001 95% drinking ethyl alcohol. Technical conditions
Literature
- Rodionov B. Polugar . Vodka that we lost / Boris Rodionov. - M .: Zebra E, 2009. - 304 p. - 12 000 copies - ISBN 978-5-94663-918-7 . (in the lane)