DETERMINATION OF THE LEVEL OF ETHANOL IN ALCOHOLIC BEVERAGES PRODUCED IN NIGERIA AS AN INDICATION FOR SAFETY STANDARD

Abstract:

This study evaluates the ethanol content in alcoholic beverages produced in Nigeria to determine their compliance with international safety standards, particularly those recommended by the World Health Organization (WHO). Six popular alcoholic beverage brands—Guilders, Star, Harp, Heineken, Stout, and Legend—were sampled from Awka, Anambra State. The ethanol levels in the beverages were analyzed using acid dichromate reaction and visible spectroscopy methods. The results revealed that the ethanol concentrations in the bottom-fermented beers (Guilders, Star, Harp, and Heineken) were 5.1%, 5.3%, 5.2%, and 5.1%, respectively, while the top-fermented beers, Stout and Legend, showed levels of 7.2% and 6.5%, respectively. These findings were compared with the European Brewing Convention (EBC) standards, which set the acceptable ethanol range for bottom-fermented beers at 5.1 ± 0.2% and for top-fermented beers at 7.3 ± 0.2%. All tested beverages met the recommended limits, except for Legend, which was slightly below the standard for top-fermented beers. The study underscores the importance of maintaining quality control in the production of alcoholic beverages to ensure consumer safety and compliance with global standards. The research also emphasizes the need for stringent regulatory monitoring of local alcoholic beverage production to safeguard public health.

Keywords: Ethanol, Alcoholic Beverages, Quality Control, Ethanol Analysis, Spectroscopy, Safety Standards

Table of Contents

Title page                

Certification            

Dedication              

Acknowledgement   

Table of Contents    

Abstract                  

List of Tables          

CHAPTER ONE

 Introduction                                                         

1.1   Background of Study

1.2   Statement of the Problem

1.3   Objective of the Study     

1.4   Significance of the Study

1.5   Scope of Study                

1.6 Research Question            

CHAPTER TWO

Literature Review

2.1   Alcohol content of Beverages

2.1.1        Alcohol Strength                     

2.1.2 The OIML Scale                                                  

2.1.3        Standard Drinks                                                  

2.1.4        Effects of Alcohol on the Body

2.1.5        Alcohol Intakes and Health      

2.1.6 Ethanol and the Brain             

2.1.7 Ethanol and Cancer                       

2.1.8  Ethanol and the Heart          

2.2   Other Effects of Ethanol         

2.2.1 Oxidation of Ethanol             

CHAPTER THREE

Materials and Methods                                                  

3.1   Materials                                 

3.2   Collection of Sample                       

3.3    Methods                                 

3.3.1   Preparation of Standard Ethanol Solution

3.3.2          Preparation of Acid Dichromate Solution      

3.3.3  Measuring the Absorbance                   

CHAPTER FOUR

Results                                                           

CHAPTER FIVE     

Discussion, Conclusion and Recommendation

5.1   Discussion                                              

5.2   Conclusion                                             

5.3   Recommendation                                    

Reference                                                                  

Appendix 1