PCTE Group of Institutes

Ludhiana
BHMCT-19 &4th Semester
BH-204
1916030

Food & Beverage Service – IV

P ROJECT FILE

TOPIC:- INTRODUCTION TO MEASUREMENT OF ALCOHOLIC BEVERAGES

METHODS, AND THEIR IMPORTANCE
NAME:RAJAN BHARDWAJ
ROLL.NO: 1916030
OFFICIAL E-MAIL ADDRESS: rajanbhardwajpctebhmct19@gmail.com

TABLE OF CONTENT:
● INTRODUCTION
● MEASUREMENT METHOD OF ALCOHOLIC
BEVERAGE & IMPORTANCE
BRIEF INTRODUCTION OF TOPIC:- The
concentration of alcohol in a beverage is usually stated
as the percentage of alcohol by volume (ABV, the
number of milliliters (ml) of pure ethanol in 100 ml of
beverage) or as proof. In the United States, proof is
twice the percentage of alcohol by volume at 60 degrees
Fahrenheit (e.g. 80 proof = 40% ABV).Units are a
simple way of expressing the quantity of pure alcohol in
a drink. One unit equals 10ml or 8g of pure alcohol,
which is around the amount of alcohol the average
adult can process in an hour.
MEASUREMENT METHOD
OF
ALCOHOLIC BEVERAGE

BEER-

Beer is an alcoholic beverage produced by the saccharification of starch and

fermentation of the resulting sugar. The starch and saccharification enzymes are
often derived from malted cereal grains, most commonly malted barley and malted
wheat. Most beer is also flavored with hops, which add bitterness and act as a
natural preservative, though other flavorings such as herbs or fruit may occasionally
be included. The preparation of beer is called brewing.

The strength of beer is usually around 4% to 6% alcohol by volume although it may

vary between 0.5% (de-alcoholized) and 20%, with some breweries creating
examples of 40% and above in recent years.

BRANDY-

Brandy is a spirit produced by distilling wine. Brandy

generally contains 35-60% alcohol by volume (70-120 US
proof) and is typically taken as an after-dinner drink. Some
brandies are aged in wooden casks, some are colored with
caramel coloring to imitate the effect of aging, and some
brandies are produced using a combination of both aging
and coloring.Brandy is also produced from fermented fruits
other than grapes, but these products are typically named
eaux-de-vie, especially in France. In some countries, fruit
flavoring or some other flavoring may be added to a spirit
that is called "brandy".
WINE-

Wine is an alcoholic beverage made from fermented grapes or other

fruits. The natural chemical balance of grapes lets them ferment without
the addition of sugars, acids, enzymes, water, or other nutrients. Yeast
consumes the sugars in the grapes and converts them into alcohol and
carbon dioxide.Wines made from produce besides grapes are usually
named after the product from which they are produced (for example, rice
wine, pomegranate wine, apple wine and elderberry wine) and are
generically called fruit wine.One mL is 1/1000 of a liter. The average
glass of wine measures around 147 mL, while an average bottle of wine
contains about 750 Ml.
WHISKY-

Whisky or whiskey is a type of distilled alcoholic beverage made from

fermented grain mash. Different grains are used for different varieties,
including barley, malted barley, rye, malted rye, wheat, buckwheat and
corn. Whisky is typically aged in wooden casks, made generally of
charred white oak.The standard size of a bottle of whisky in the UK, and
most of the world, is 700ml. If you're measuring a dram, or wee dram, at
25ml then there are 28 whisky drams in a bottle. If you're measuring
larger drams at 35ml, then there are 20 large whisky drams in a standard
bottle.