What percentage of ethyl alcohol does wash or wort possess?
A .95%
B. 100%
C. 66.9%
D. 6 -10%?

Hint: Brewing is the process of manufacture of beer. The main component present in beer is ethanol. Wort or wash, obtained from brewing provides sweet flavour to the beer, as it contains the sugars in it. The ethyl alcohol is obtained after fermenting this sugar.

Complete step by step answer:
Wort is the name of the liquid extracted from brewing of beer or whisky. It mainly contains the sugars, the major one is maltose and maltotriose.
These sugars are fermented by the brewing yeast to produce alcohol.
Fermentation is the process of obtaining energy from carbon dioxide in the absence of oxygen.
Brewing is the process of production of beer.
Wort also contains some major amino acids to provide nitrogen to yeast as well as more complex proteins that contribute to the beer head retention and to provide good flavour. Wort is an amber coloured liquid.
Brewing is a step by step process.
The major steps in the brewing process are malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging.
Here wort formation takes place in the mashing process.
The chemical formula of ethyl alcohol is \[{{\text{C}}_{\text{2}}}{{\text{H}}_{\text{5}}}{\text{ - OH}}\]. Its common name is ethanol.
It is a volatile liquid. Ethyl alcohol is the major ingredient in the alcoholic
drinks. Ethanol is also called ethyl alcohol, grain alcohol, drinking alcohol, spirits, or alcohol.

Answer is option D It contains \[\left( {{\text{6 - }}\,{\text{10}}} \right){\text{% }}\] ethyl alcohol.

Note: Sugar is the simplest group of carbohydrates. The general formula of a carbohydrate is
\[{\text{}}{{\text{C}}_{\text{n}}}{{\text{(}}{{\text{H}}_{\text{2}}}{\text{O)}}_{\text{n}}}\]. The most common sugar is sucrose and is used as an industrial sweetener in foods and beverages.
There are mainly three types of fermentation lactic acid fermentation, ethanol fermentation or alcohol fermentation and acetic acid fermentation. Yeast are the species that can convert carbohydrates to carbon dioxide and alcohols during the fermentation process.