In order to introduce the critical temperature and the critical pressure of a working substance (WS), consider the pressure () - volume () plot diagramed in Figure 1, which highlights the change in volume with the application of pressure for a fixed mass of gas, found at different constant temperatures.
With wine, the acidity comes from the type of grapes used, the weather where they are grown, and how the wine is made. For cocktails, on the other hand, the acidity is decided by the bartender or the recipe. When helping a guest make a decision about their drink choice, get a sense of their taste for acidity.
Here's an estimate of the bottles needed for 100 guests: Hard liquor: 10 bottles of vodka; 6 bottles each of gin and rum; 4 bottles of scotch; 2 bottles each of whiskey, bourbon, tequila and Triple Sec; and 2 bottles of vermouth. Beer: 2 cases (perhaps one light, one dark). White wine: 3 to 4 cases (36 to 48 bottles).