Helping to keep an open mind on addiction aforeverrecovery.com is ready with the information you are seeking to help you understand all areas of alcohol. The amount of alcohol that is in a drink depends on many different factors, like the type of yeast and sugar used or the amount of yeast and sugar used in the fermentation of the fruits, vegetables or grains that produce alcohol. Differences in the temperature during the fermentation process can also play a role in the strength of the alcohol or alcohol content in a liquor. The three types of alcohol or concentrations that we normally see are beer, wine and liquor.
In general beer that is brewed in America contains three to six percent alcohol. The basic beer in America is made from malted barley and hops. Brewers mix the barley with water and grains such as corn or rice and then the mixture is heated. Yeast is added to start the fermentation process which changes the sugar into alcohol.
Wine will vary in alcohol content depending on the type of wine and the fermentation process but generally contains around ten percent alcohol content. The process of fermenting grapes and berries produces wine, some may even produce wine from plants like dandelions. The temperature at which the fermentation takes place, and the yeast that is used in fermentation play a large part in the alcohol content. Red wine which is normally fermented at a higher temperature and for a longer period of time has more alcohol content than white wine which is fermented at a lower temperature for a shorter period of time.
Liquor will vary greatly in alcohol content from type to type but has the highest alcohol content that can be anywhere from 40-90%. Liquors like whiskey are made from grain and then goes through a distillation process that increases the amount of alcohol. The fermented grain is normally heated in a closed container and in the end the mixture is processed to separate the water from the alcohol.
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