What is the measurable amount of naturally occurring trace alcohol in the average glass of orange juice?

Hi, modernhemp!

Whether there is alcohol naturally occurring in orange juice has been debated previously on this site. Please click on the following link.

https://www.askmehelpdesk.com/nutrit...has-48826.html

Thanks!

Yes it has been debated... but yet to be answered. I know that alcohol naturally occurs in fruit juices, and more so in orange juice. To believe otherwise is idiocy. My question is what is the percentage naturally occurring quantity of alcohol in an average 8oz. Glass of orange juice?

Is this that tough of a question? I'm sure I'm not the first to query this. Some College science lab surely has studied this... somewhere...

Why would you think there is a trace amount of alcohol in orange juice, modernhemp, if nothing has been added to it?

I'm assuming that you're asking about fresh orange juice that has been properly stored and refrigerated. Is that true?

Thanks!

Through the natural process of fermentation.
I'm talking about trace amounts... ie: 3 to 5 tenths of 1%?

It's certainly possible, and I think likely, to have naturally occurring alcohol in orange juice. You might answer the question for yourself by taking a sample of your favorite juice to a lab for analysis. Locally, Baker Wine Lab, performs this test for $20 on wine samples and I should think it could be done with orange juice just as easily. Check your area for a lab that can do this test.

While trucking the oranges to the processing plant, any exposed juice (from crushed or split fruit) will start to ferment by naturally occurring yeast that's all around us. It would be difficult and therefore expensive to remove the small amount of alcohol produced this way. Personally, I would prefer to consume this alcohol than drink over processed or manufactured juice if that's what it takes to not have the alcohol in it.

Actually there is no alcohol even traces in pure orange juice. But there are so many bacterias on orange peel/ skin.
When someone peels it or make juice at home, certainly some of the bacterias enter into the juice and causes fermentation in fresh juice. So if the juice is kept outside the refrigerator or no salt is added into it, the fermentation process consequently makes alcohol. The amount of alcohol percentage increases with the passage of time. Naturally there is no any traces of alcohol in orange. But if the orange is infected like through any bunch in it, there certainly the orange will got fermentation process. When we said that the fruit is spoiled. Actually there bacterias have entered accidentally. And there you may find traces of alcohol.

http://quezi.com/14067

That link provides info from the USDA Market Quality Research, which says that at harvest oranges have less than .1% ABV, but after about three weeks of storage can have up to .39% ABV. In many places, this is still considered non-alcoholic because the alcohol content is under .5% ABV.