Introduction
The sale of alcoholic beverages is regulated and taxed differently than non-alcoholic ones. Other food products, such as fruits and sauces, may contain alcohol as well from natural fermentation.
This application note will expand upon the tried-and-true, high-throughput ethanol in food method first developed at PerkinElmer, analyzing for alcohol content in a variety of commercially available beverages and foods, including fruit juice, soy sauce, and kombucha.
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