The definition of alcoholic beverages

An alcoholic beverage is any potable liquid containing from 1 percent to 75 percent of ethyl alcohol by volume.

At the heart of all alcoholic beverages is fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products.

Because fermentation is a natural process alcoholic drinks can be produced from cereal, fruits, roots, tree saps and a host of other media.

The composition of the fermented product will reflect the raw materials used (such as the carbohydrate, yeasts, other ingredients and water) plus the ethanol and secondary fermentation products formed.

Beer and wine are fermented products with 2 percent to 20 percent alcohol, while rum, gin, brandy, vodka are distilled products with as high as 55 per cent alcohol content.

Several alcoholic drinks are important for their macronutrients such as carbohydrates and many posses significant quantities of micronutrients and ‘prebiotic’ components, such as oligosaccharides, lactic acid, bacteria and yeasts.

Consumption of alcoholic beverages is widely accepted as a normal practice in most Western societies. World trade in alcoholic beverages is extensive and its resulting economic value is obviously important to beverage producing countries.
The definition of alcoholic beverages