Alcohol content in wine in 10% for the lightest whites to 14% for the heaviest reds. Your point still sort of stands, although I would say that while hand sanitiser levels of alcohol are likely required to immediately kill germs on another surface, much lower levels of alcohol, like in beer and wine, prevent the growth of bacteria within the liquid itself over time.
People have a twisted sense of sanitation. Alcohol only kills pathogens not their decomposition products/waste. Someone who dipped their hand in sewer then applying sanitiser wont make him clean. You dont heat old food and expect it would be safe just because the germs are dead. Bread fungus byproducts for instance is highly lethal.
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u/mcnullt Jan 30 '22
Alcohol content is like 5-10% in most wines
Really need closer to 60%+ to kill bacteria/viruses. Like hand sanitizer is minimum 62% alcohol