Re: removing ethanol from wine
- From: "dave e" <dgenglish@xxxxxxxxxxx>
- Date: 18 Dec 2005 10:52:32 -0800
N:dlzc D:aol T:com (dlzc) wrote:
> Dear john:
>
> <john@xxxxxxxxxx> wrote in message
> news:1134912495.288119.224550@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
> >I want to remove ethanol from wine by heating it.
>
> Won't work.
>
Hold on there! The boiling point of pure ethanol is 78.3. The boiling
point of the azeotropic mixture is 78.15. The boiling point of water
is 100 C. If you heat the wine to a temperature anywhere above the the
boiling temperature of pure ethanol (which is also above the boiling
temperature of the azeotropic mixture) then your liquid phase should be
essentially free of any alcohol. It certainly won't have enough
alcohol in it to get anyone drunk.
Your vapor phase, at and around 78.15, is only 95% ethanol.
> > How long and at what temperature should I heat it?
>
> Won't matter.
>
> > Is there a test which can be used to determine
> > how much ethanol remains?
>
> Ethanol (ethyl alcohol) and water are an "azeotrope". At some
> concentration, the water and alcohol boil off at the same rate.
> http://www.ucc.ie/ucc/depts/chem/dolchem/html/comp/ethanol.html
> http://en.wikipedia.org/wiki/Ethanol
> ... but check this one...
> http://en.wikipedia.org/wiki/Azeotropic_distillation
>
these documents address the problem of isolating pure ethanol from a
mixture. Removing ethanol from the mixture (that is, isolating pure
water) is a much easier task.
Dave
> Others may have ideas on how to determine how much alcohol
> remains in your water. What kinds of tools/supplies did you have
> in mind to do this with.
>
> Turning wine into water, are we?
>
> David A. Smith
.
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