alcoholic beverages

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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 (apéritif wines, Madeira, port, sherry) made by adding spirit to wine, 18–25% alcohol. See also alcohol; proof spirit.

Subjects: Medicine and Health.

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