Chapter

Non-nutrient components of food

Joan Webster-Gandy

Edited by Angela Madden and Michelle Holdsworth

in Oxford Handbook of Nutrition and Dietetics

Second edition

Published on behalf of Oxford University Press

Published in print December 2011 | ISBN: 9780199585823
Published online January 2012 | e-ISBN: 9780191730658 | DOI: https://dx.doi.org/10.1093/med/9780199585823.003.0009

Series: Oxford Medical Handbooks

Non-nutrient components of food

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Alcohol 186

Biologically active dietary constituents 190

Food additives 194

The alcohol present in alcoholic drinks is ethanol (ethyl alcohol), C2H5OH. Ethanol is produced by the fermentation of glucose in plants. Sugars in grapes and apples are fermented to produce wine and cider; barley starch is hydrolysed to glucose in the production of beer. Other fruits and cereals are used to produce alcoholic drinks, e.g. rice for sake and rye for some whisky. The resultant alcohol is diluted to produce the appropriate alcohol content of drinks. By law, drink labels must show the strength of alcohol present; this is expressed as the percentage alcohol by volume (abv). 10% abv is equivalent to 7.9 g of alcohol per 100 ml (...

Chapter.  3695 words. 

Subjects: Dietetics and Nutrition

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