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Alcohol by volume - Quiz
Contributed by: Fernandes
  • 1. What does ABV stand for?
A) Alcohol by volume
B) Absolute beverage value
C) Alcoholic base viscosity
D) Average bottle volume
  • 2. At what temperature is the volume concentration of ethanol typically measured in ABV?
A) 20 °C (68 °F)
B) 15 °C (59 °F)
C) 30 °C (86 °F)
D) 25 °C (77 °F)
  • 3. In which country is alcohol by volume often referred to as degrees Gay-Lussac?
A) Germany
B) France
C) Spain
D) Italy
  • 4. What phenomenon describes the change in volume when mixing dissimilar solutions of alcohol?
A) Density shift
B) Molecular displacement
C) Volume contraction
D) Partial molar volume
  • 5. When making a 50% alc/vol ethanol solution, how much water is added to 50 mL of ethanol?
A) Water is added to make up exactly 100 mL.
B) No water is added; it remains at 50 mL.
C) 75 mL of water is added.
D) 25 mL of water is added.
  • 6. What is the maximum difference in concentration between alc/vol and volume fraction?
A) Less than 2.5%
B) More than 5%
C) Exactly 10%
D) Around 15%
  • 7. What is the minimum ABV for whisky to be legally certified in the UK, US, Canada, and EU?
A) 40% ABV
B) 30% ABV
C) 25% ABV
D) 50% ABV
  • 8. What is considered a low-alcohol beer in some countries like Iran?
A) >5% ABV
B) >3% ABV
C) Exactly 1% ABV
D) <0.5% ABV
  • 9. What is the maximum BAC achieved by drinking 1.5 L of 0.4% alc/vol beer in an hour?
A) 0.0056%
B) 0.05%
C) 0.08%
D) 0.10%
  • 10. What is the typical tolerance for alcohol concentration in beer yeasts before fermentation stops?
A) 25–30% ABV
B) 5–7% ABV
C) 8–12% ABV
D) 15–20% ABV
  • 11. What is the typical tolerance for alcohol concentration in wine yeasts before fermentation stops?
A) 14–18% ABV
B) 30–35% ABV
C) 10–12% ABV
D) 20–25% ABV
  • 12. What is the upper limit of alc/vol for non-distilled alcoholic drinks due to yeast tolerance?
A) 25% ABV
B) 5% ABV
C) 50% ABV
D) Around 18% ABV for wine yeasts
  • 13. What is the typical range of alc/vol tolerance for specialty yeast strains?
A) 10–15% ABV
B) 5–8% ABV
C) 30–35% ABV
D) Up to 20% ABV
  • 14. What is the maximum rate at which healthy human kidneys can excrete water per hour?
A) 0.8–1.0 L
B) 2.0–3.0 L
C) 0.5–0.7 L
D) 1.5–2.5 L
  • 15. What is the typical ABV level of alcohol-free beers?
A) 10% ABV
B) 0.05% ABV
C) 3% ABV
D) 5% ABV
  • 16. What is the main reason low-alcohol drinks do not lead to intoxication?
A) They are usually consumed with food, which neutralizes alcohol effects.
B) They have a higher water content that dilutes alcohol.
C) They contain a special ingredient that prevents intoxication.
D) The low concentration limits the rate of intake and is easily metabolized.
  • 17. What is the difference in temperature used for ABV and degrees Gay-Lussac?
A) Both use 15 °C (59 °F).
B) Both use 20 °C (68 °F).
C) ABV uses 20 °C (68 °F) while degrees Gay-Lussac uses 15 °C (59 °F).
D) ABV uses 25 °C (77 °F) while degrees Gay-Lussac uses 30 °C (86 °F).
  • 18. What happens to the volume when mixing pure water with a solution less than 24% by mass?
A) The volume remains unchanged.
B) The volume decreases significantly.
C) The volume doubles.
D) There is a slight increase in total volume.
  • 19. What happens to the volume when mixing two solutions above 24% by mass?
A) The volume remains unchanged.
B) The volume triples.
C) There is a decrease in total volume.
D) The volume increases significantly.
  • 20. What is the maximum difference in concentration for volumes under 20%?
A) Exactly 1%
B) Around 3%
C) More than 2.5%
D) Less than 0.5%
  • 21. What is the legal ABV requirement for whisky in several countries?
A) No more than 30% ABV
B) Exactly 50% ABV
C) No less than 40% ABV
D) Less than 25% ABV
  • 22. What is the typical BAC achieved by drinking low-alcohol drinks like 0.4% alc/vol beer?
A) High, around 0.08%
B) Significant, around 0.10%
C) Moderate, around 0.05%
D) Very low, such as 0.0056%
  • 23. What is the molar mass of ethanol used in the glucose-ethanol conversion factor?
A) 180.156
B) 92.138
C) 135.000
D) 46.069
  • 24. How is sugar by volume (SBV) calculated from Brix and SG?
A) SBV = Brix / SG
B) SBV = Brix × SG
C) SBV = Brix + SG
D) SBV = SG - Brix
  • 25. What is the formula to calculate Brix from specific gravity (SG)?
A) Brix = 263.806 / (263.663 × SG)
B) Brix = 263.806 − 263.663 × SG
C) Brix = 263.663 + 263.806 × SG
D) Brix = 263.663 − 263.806 × SG
  • 26. What is the factor used to calculate ABV from SG drop in the given example?
A) 135
B) 140
C) 130
D) 134
  • 27. How do you calculate sugar by volume fermented (SBVfermented)?
A) SBVfermented = SBVstart + SBVfinal
B) SBVfermented = SBVstart − SBVfinal
C) SBVfermented = SBVstart × SBVfinal
D) SBVfermented = SBVstart / SBVfinal
  • 28. What is the specific gravity of water used in UK brewing?
A) 950
B) 1.000
C) 1000
D) 1050
  • 29. What is the molar mass of glucose and fructose used in GECF?
A) 200.000
B) 180.156
C) 46.069
D) 135.000
  • 30. What does 'gww' stand for in the context of glucose conversion?
A) Glucose weight/weight
B) Ethanol weight/weight
C) Glycerol weight/weight
D) Gas weight/weight
  • 31. How is alcohol proof defined in the United States?
A) Twice the alcohol-by-volume number
B) 1.5 times the alcohol-by-volume number
C) Half of the alcohol-by-volume number
D) Three times the alcohol-by-volume number
  • 32. Which states in the U.S. regulate and tax alcoholic beverages by alcohol by weight (ABW)?
A) Ohio, Michigan, Illinois, Indiana
B) Arkansas, Kansas, Mississippi, South Carolina, Tennessee
C) Washington, Oregon, Nevada, Utah
D) California, Texas, Florida, New York
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