Alcohol is the name to given a variety of related compounds; the drinkable form is ethanol, or ethyl alcohol. It is a powerful, addictive, central nervous system depressant produced by the action of yeast cells on carbohydrates in fruits and grains.

A liquid that is taken orally, alcohol is often consumed in copious quantities. Surveys of adolescent and young adult drinkers indicate that they are particularly likely to drink heavily with the intention of getting drunk—often every time they drink.

There are three basic types of alcoholic drinks.

Beer is made from fermented grains and has an alcohol content of three to six percent.

Wine is made from fermented fruits and has an alcohol content of 11 to 14 percent. Some wine drinks, such as wine coolers, have fruit juice and sugar added, lowering alcohol content to between four and seven percent. Fortified wines, such as port, have alcohol added, bringing alcohol content to between 18 and 20 percent.

Liquor is made by distilling a fermented product to yield a drink that usually contains 40 to 50 percent alcohol. The alcohol content in liquor is sometimes indicated by degrees of proof, which in the United States is a figure twice as high as the percentage. Thus, 80-proof liquor is 40 percent alcohol.

found at:   http://www.acde.org/common/alcohol.htm