Citation

Rabl W, Liniger B, Sutter K, Sigrist T. Blutalkohol 1994; 31(2): 76-79.

Vernacular Title

Athanolgehalt des Wasser-Kefirs.

Affiliation

Institut fur Rechtsmedizin des Kantonsspitals St. Gallen.

Copyright

(Copyright © 1994, International Committee on Alcohol, Drugs and Traffic Safety and Bund gegen Alkohol und Drogen im Straßenverkehr, Publisher Steintor Verlag)

DOI

unavailable

PMID

8204224

Abstract

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 inability of driving.

Language: de