@article{ref1,
title="Ethanol content of kefir water",
journal="Blutalkohol",
year="1994",
author="Liniger, Bruno and Sutter, Karl and Sigrist, T. and Rabl, W.",
volume="31",
number="2",
pages="76-79",
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.   <p></p>  <p>Language: de</p>",
language="de",
issn="0006-5250",
doi="",
url="http://dx.doi.org/"
}