{"title":"[开菲尔水乙醇含量]。","authors":"W Rabl, B Liniger, K Sutter, T Sigrist","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>The question of the influence of kefir on blood-alcohol-level has been asked in a legal proceeding. The questioned recipe consisted of 21 water, 6 soup-spoons of kefir granules (about 120 g), 150 g sugar, 2 figs and one lemon. The consumption took place after two days of fermentation. Experimentally we found, that one liter of this kefir product may contain up to 38 g/l ethanol after 7 to 10 days. On the second day we measured up to 16 g/l ethanol. Our results may be import for expert appraisements concerning unability of driving.</p>","PeriodicalId":77045,"journal":{"name":"Blutalkohol","volume":"31 2","pages":"76-9"},"PeriodicalIF":0.0000,"publicationDate":"1994-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"[Ethanol content of Kefir water].\",\"authors\":\"W Rabl, B Liniger, K Sutter, T Sigrist\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The question of the influence of kefir on blood-alcohol-level has been asked in a legal proceeding. The questioned recipe consisted of 21 water, 6 soup-spoons of kefir granules (about 120 g), 150 g sugar, 2 figs and one lemon. The consumption took place after two days of fermentation. Experimentally we found, that one liter of this kefir product may contain up to 38 g/l ethanol after 7 to 10 days. On the second day we measured up to 16 g/l ethanol. Our results may be import for expert appraisements concerning unability of driving.</p>\",\"PeriodicalId\":77045,\"journal\":{\"name\":\"Blutalkohol\",\"volume\":\"31 2\",\"pages\":\"76-9\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1994-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Blutalkohol\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Blutalkohol","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The question of the influence of kefir on blood-alcohol-level has been asked in a legal proceeding. The questioned recipe consisted of 21 water, 6 soup-spoons of kefir granules (about 120 g), 150 g sugar, 2 figs and one lemon. The consumption took place after two days of fermentation. Experimentally we found, that one liter of this kefir product may contain up to 38 g/l ethanol after 7 to 10 days. On the second day we measured up to 16 g/l ethanol. Our results may be import for expert appraisements concerning unability of driving.
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