Alcoholic Beverages

Plant Sciences A Dictionary of Food and Nutrition Further reading

alcoholic beverages

A Dictionary of Food and Nutrition | 2005 | | Copyright

alcoholic beverages Drinks made by fermenting fruit juices, sugars, and fermentable carbohydrates with yeast to form alcohol. These include beer, cider, and perry, 4–6% alcohol by volume; wines, 9–13% alcohol; spirits (e.g. brandy, gin, rum, vodka, whisky) made by distilling fermented liquor, 38–45% alcohol; liqueurs made from distilled spirits, sweetened and flavoured, 20–40% alcohol; and fortified wines (aperitif wines, madeira, port, sherry) made by adding spirit to wine, 18–25% alcohol. See also alcohol; proof spirit.

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DAVID A. BENDER. "alcoholic beverages." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "alcoholic beverages." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-alcoholicbeverages.html

DAVID A. BENDER. "alcoholic beverages." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-alcoholicbeverages.html

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