Re: removing ethanol from wine


john@xxxxxxxxxx wrote:
> Thanks for the reply. The objective is, as you say, to remove ethanol
> from the wine so that the wine is non-alcoholic (collection of ethanol
> by distillation is not the objective).
>
> So having established that this is possible, do you have any idea how
> long and at what temperature would be necessary to remove all or most
> ethanol?
>
> And, is there a test you can do to confirm the proportion of ethanol
> still left in the wine?

As I wrote in the last message, I think its just a matter of heating
the wine until it is above 79 degrees (at which temperature all of the
ethanol should be in the vapor phase, along with a substantial amount
of water vapor)

And I can think of the following caveats:

As someone else already pointed out in this thread, heating wine to 79
degrees C will drive off other flavor components along with the
alcohol.

I imagine it would be quite easy to super-heat the mixture; that is,
if you turn the stove up too high, and don't allow time for the alcohol
to boil off, you can achieve temperatures well above 79, and still have
alcohol remaining in the mixture. Heat slowly.

I'm not sure how you can confirm that you have removed all, or most of
the alcohol. Is this something you're trying to determine in a kitchen
setting, or a lab setting? The only thing I can think of in a kitchen
setting is to heat slowly, with stirring, in an open pot over a
constant flame, and record the temperature over time. If you heat it
slowly enough, you should notice that the temperature increases
linearly to 79 C, stays nearly constant around 78-79 C until all the
alcohol has boiled off, and then rises linearly again. If you observe
this, that would be pretty good evidence that all the alcohol has
boiled off. If you don't observe this, I wouldn't rule out that all
the alcohol has boiled off. Remember, wine has fairly low alcohol
content to begin with.

Dave

.

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