A) Alcohol by volume
B) Average bottle volume
C) Absolute beverage value
D) Alcoholic base viscosity

A) 15 °C (59 °F)
B) 30 °C (86 °F)
C) 25 °C (77 °F)
D) 20 °C (68 °F)

A) Spain
B) Italy
C) Germany
D) France

A) Volume contraction
B) Molecular displacement
C) Density shift
D) Partial molar volume

A) 25 mL of water is added.
B) No water is added; it remains at 50 mL.
C) 75 mL of water is added.
D) Water is added to make up exactly 100 mL.

A) Less than 2.5%
B) More than 5%
C) Around 15%
D) Exactly 10%

A) 40% ABV
B) 30% ABV
C) 50% ABV
D) 25% ABV

A) <0.5% ABV
B) >5% ABV
C) Exactly 1% ABV
D) >3% ABV

A) 0.05%
B) 0.0056%
C) 0.10%
D) 0.08%

A) 25–30% ABV
B) 15–20% ABV
C) 5–7% ABV
D) 8–12% ABV

A) 10–12% ABV
B) 14–18% ABV
C) 30–35% ABV
D) 20–25% ABV

A) 25% ABV
B) Around 18% ABV for wine yeasts
C) 5% ABV
D) 50% ABV

A) 10–15% ABV
B) Up to 20% ABV
C) 5–8% ABV
D) 30–35% ABV

A) 0.8–1.0 L
B) 1.5–2.5 L
C) 0.5–0.7 L
D) 2.0–3.0 L

A) 5% ABV
B) 0.05% ABV
C) 10% ABV
D) 3% ABV

A) The low concentration limits the rate of intake and is easily metabolized.
B) They have a higher water content that dilutes alcohol.
C) They contain a special ingredient that prevents intoxication.
D) They are usually consumed with food, which neutralizes alcohol effects.

A) ABV uses 20 °C (68 °F) while degrees Gay-Lussac uses 15 °C (59 °F).
B) Both use 20 °C (68 °F).
C) Both use 15 °C (59 °F).
D) ABV uses 25 °C (77 °F) while degrees Gay-Lussac uses 30 °C (86 °F).

A) The volume doubles.
B) The volume decreases significantly.
C) The volume remains unchanged.
D) There is a slight increase in total volume.

A) The volume remains unchanged.
B) The volume triples.
C) There is a decrease in total volume.
D) The volume increases significantly.

A) Less than 0.5%
B) Exactly 1%
C) Around 3%
D) More than 2.5%

A) No less than 40% ABV
B) Less than 25% ABV
C) Exactly 50% ABV
D) No more than 30% ABV

A) Very low, such as 0.0056%
B) Significant, around 0.10%
C) Moderate, around 0.05%
D) High, around 0.08%

A) 92.138
B) 135.000
C) 180.156
D) 46.069

A) SBV = Brix × SG
B) SBV = Brix / SG
C) SBV = SG - Brix
D) SBV = Brix + SG

A) Brix = 263.806 / (263.663 × SG)
B) Brix = 263.663 − 263.806 × SG
C) Brix = 263.806 − 263.663 × SG
D) Brix = 263.663 + 263.806 × SG

A) 130
B) 140
C) 134
D) 135

A) SBVfermented = SBVstart + SBVfinal
B) SBVfermented = SBVstart × SBVfinal
C) SBVfermented = SBVstart − SBVfinal
D) SBVfermented = SBVstart / SBVfinal

A) 1.000
B) 1050
C) 1000
D) 950

A) 200.000
B) 135.000
C) 46.069
D) 180.156

A) Glycerol weight/weight
B) Glucose weight/weight
C) Ethanol weight/weight
D) Gas weight/weight

A) Twice the alcohol-by-volume number
B) Half of the alcohol-by-volume number
C) Three times the alcohol-by-volume number
D) 1.5 times the alcohol-by-volume number

A) Washington, Oregon, Nevada, Utah
B) California, Texas, Florida, New York
C) Arkansas, Kansas, Mississippi, South Carolina, Tennessee
D) Ohio, Michigan, Illinois, Indiana