Cherries contain more alcohol than any other fruit. They have an average alcohol content of 2% ABV (alcohol by volume), double the average beer and wine content. However, to put it in perspective, most beers range from 3-5% ABV and wines typically range from 8-12%. Cherries generally have about twice as much.
A variety of brands of grape, orange, and apple juice were tested and all contained less than 1 gram of alcohol. Grape averaged the most alcohol content, while orange came in second, and apple often had the least. Yogurt and kefir.
Foods That Contain Alcohol (including ABV [alcohol by volume] %): Ripe and very ripe bananas - between 0.2-0.4% ABV [4] Breads (burger rolls, rye bread) - between 1.18-1.28% ABV [5] Fruit & Fruit juices (grape, orange, apple) - between 0.04-0.5% ABV [6]
Pineapple (10/10)
Solid amount of absorption, and the sweetness of the pineapple masked the vodka taste without sacrificing the concentration of alcohol.
For most people, fruits provide a refreshing, sweet and healthy snack. Most fruits contain a lot of water, so if some of the water can be pulled out of the fruit, the fruit can absorb any type of alcohol that it is dipped into.
Which juices contain alcohol? In a 2016 study published in the Journal of Analytical Toxicology, researchers found that orange, apple, and grape juices all contain small amounts of ethanol.
Wine and cider are made by fermenting fruit, while fermented cereals such as barley and rye form the basis of beer and spirits.
Fermentation: Fermented fruit is a form of cuisine made by converting sugar molecules in fruit to alcohol using yeast. Fresh and canned fruit can both be fermented and are frequently used as a step in the production of fruit-based wines and other alcoholic beverages.
Alcohol in everyday food like fruit and bread
ripe bananas (the edible portion) can contain up to 0.5g of alcohol per 100g (100g is about the size of a small peeled banana) orange juice can contain up to 0.73g of alcohol per litre (or around 0.18g in a 250ml glass)
Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking.
Harvest. The grapes must have a potential alcohol content of at least 10.5% by volume before they are allowed to be picked. Generally, 11.5% potential alcohol by volume and a fairly low acidity (2.75 g l−1 total titratable acidity as tartaric acid) are considered satisfactory.
Everclear. Proof: 190 (95% alcohol).
And it has long been known that bread contains residual alcohol, up to 1.9% of it.
Sugar beet (molasses) and potatoes are used for vodka and neutral spirits. Potatoes need an addition of Amylase-enzyme. Gentian spirit and Topinambour spirit are somewhat special. They are made of the roots only and need special processing and addition of enzymes too.
Grapes are one of the best fruits to make wine easily but there are many other fruits you can use to make wine. In the market, the excess amount of wine is available with grape flavour because people have a lot of expectations with it and they know how it tastes.
The pineapple wine contains 2.29 g/L total acid, 10.2 % (v/v) alcohol, 5.4 °Brix soluble solids, pH 3.52.
In fact, just one banana can contain roughly 0.2 per cent ABV (alcohol by volume), according to Abbeycare, a rehab clinic. Ripe bananas may have double that.
Green Apple Type, Natural Flavor Blend contains ethyl alcohol and natural flavor. Our Flavors Are Used By Hundreds of Breweries, Distilleries and Wineries in North America. For Beer, Cider, Wine, Hard Seltzer and Spirits.
There's a reason hard cider is more like beer than wine.
This is because even the sweetest apples contain much less sugar than grapes. On average, hard cider contains 4 to 6 percent alcohol.
Lemons/Oranges/Sweet lime
Rich in vitamin C, citrus fruits will stimulate your liver to remove the toxins from the body.
Any fruit can ferment on its own, with the right conditions. For a natural fermentation to start there has to be a presence of yeast and bacteria. The fermentation usually happens when the fruit is smashed and the yeast is allowed to react to the sugar content in the fruit juice, which can ferment into alcohol.
Since watermelon has a spongelike texture — not unlike that firm green foam florists use to keep their arrangements in place — the bottle's contents will be soaked up by the fruit. Once that's happened, you remove the bottle and replace the plug of rind, sealing the booze inside.