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Alcohol

• The word Alcohol has its roots in the East
  
  It is derived from the Arabic word al-kuhl, which today is termed kohl, and is a very finely crushed up powder, (usually from the metal antimony), used in the East to darken eyelids.
  
  Because of the fineness of the powder achieved, the word al-kuhl came to represent the essence of things.
  
  Similarly, the essence or the distilled product of a fermented liquid came to be called alcohol from the word al-kuhl.
  
  
• Another term for alcohol is "aqua vitae" meaning "water life" or "living water" or water "with spirit"
  
  
• Hence the alchemist's symbol for alcohol was a 'V' or open triangle for water with a 'S' for spirit within the 'V' (see diagram).
  
  The hexagram was also used as a symbol for alcohol.
  
  
• Alcohol is an organic (carbon based) chemical compound with one hydroxyl functional group (OH) (ethanol) or more than one hydroxyl functional groups (glycerol).
  
  
• Alcohol is a colourless, tasteless liquid which however, does have tactile properties in the mouth.
  
  
• Alcohol, while less dense then water (ethanol - p = 0.789 kg/m³ @ 20^oC. vs. water - p = 1.000 kg/m³ @ 4^oC.) has a higher viscosity (flow dynamics).
  
  
• Alcohol concentration levels are usually expressed as a percentage volume of alcohol per volume of the total solution (%v/v) at a stated temperature.
  
  In Australia and New Zealand the concentration is stated at 20^oC as opposed to 15.56 ^oC (60^oF) in America.
  
  The alcohol concentration is expressed as ethanol equivalents.
  
  
• Grape sugars (glucose & fructose) and added sugars (usually sucrose) are converted by yeasts into alcohol and carbon dioxide (CO₂), in approximate equal quanties by weight.
  
  Some of the sugar goes into building the yeast's biomass.
  
  
• The predominant alcohol produced in wine is ethyl alcohol or ethanol.
  
  
• Minor quantities of other alcohols, are also produced (see alcohol significance).
  
  
• The concentration levels of alcohol in table wines range from approximately 8% v/v - 15% v/v. with fortified wines between 17% v/v - 21% v/v.