1. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com

2. ALCOHOLIC BEVERAGE CHART
Fermented
WINES
- Table wine
- Fortified wine
- Aromatised wine
- Sparkling wine
Beer
- Ale
- lager
Sake(rice)
Mead(honey)
Pulque(cactus)
Distilled
-Rum
-Tequila
-Vodka
-WhISKY
-Gin
-Brandy
-Liqueur
Processed
Cocktail

3. Ingredients used in making
alcoholic beverage
Source
Fermented
Distilled
Grains
 Barley
beer
whisky
 Rye
rye beer
whisky,vodka(polland)
 Corn
chicha,corn beer
 Wheat
wheat beer
 Rice
Sake
scotch,irish
Rye
bourbon whisky,vodka
vodka,wheat whisky

4. continued
JUICES
fermented
 GRAPE

WINE
apple
 Peer
 Plum
cider
perry wine
plum wine

distilled
brandy cognac,armagnac
apple brandy, calvados
poire william-pear brandy
Slivovitz
Vegetables
 Juice of ginger root
 Potatoes
ginger root
potato beer
 Sugarcane
 Agave
pulque

vodka
Rum
Tequila

5. Alcoholic Content
Beer
5-8%
Wine
9-22%
Spirits -are distilled after fermentation to increase
alcoholic content ,20%-90%
Alcoholic beverage- any drink which contains alcohol
from 0.5%-48% in india and 0.5%-95% in world
standard

6. Fermentation
In this process sugar reacts with yeast at certain
temperature and produces ethyl alcohol,carbon
dioxide and energy

Distillation
 In this process alcohol gets evaporated from a liquid,
based on different boiling points- water boils and
evaporates at 100 and alcohol at 76c.The alcohol
vapour rises and is collected in a funnel in the form of
droplets back in liquid form with the help of
condensation process.

7. Alcoholic Strength
Proof
 Alcoholic Proof is a measure of how much alcohol(ethanol) is
contained in an alcoholic beverage
HISTORY
 Before 17th century british defined alcohol content in terms of proof spirit.They
use to mix equal quantity of gunpowder and spirit and flame it ,if mixture fail
to ignite it was considered as weak spirit .If burnt brightly it was considered
too strong but if burnt evenly with a mild blue flame it was considered safe to
drink,and if it did not burn was considered too weak or underproof

8. European Union
Proof system
 The European union follows
recommendation of the organisation International de Metrology
legal(OIML) OIML provides standards for measuring alcoholic strength as % by volume.Since
british system was complicated a new system was invented by joseph gay lussac in which degree
and % meant same
 Acc to gay lu ssac 100* meant 57.1%alcohol by strength.






A spirit is 100*proof which contains 57.1%alcohol by volume at 60*f
IN Case under proof spirit it is subtracted from 100 ie 100-25=75*
IN case of overproof it is added 5 ie 105
Suppose it is 25* then up spirit is 75*
Acc to gay lussac 100 proof spirit is= 57.1%
1 proof spirit =57.1/100
 75* proof spirit= 57.1 x 75/100= 42.8V/V
United States of America
IN US alcohol content is measured in terms of percentage of alcohol by volume(ABV)
Here the alcoholic proof is twice the percentage of alcohol by volume when measured at a temperature
of 60 F .In short 100 proof whisky means it contains 50% alcohol by volume

9. United Kingdom
Since january 1980,the Uk has used the ABV
standard to measure alcohol content as prescribed by
one european union

10. CONVERSION
1 .B.P to GL
BP*4/7=GL
2 . BP to USA
BP*8/7=USA
3.GL to USA
GL*2=USA

11. THANKS
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com