Re: removing ethanol from wine

dave e wrote:
> 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.
>

*No*. Try a phase diagram - vapourous and liquidous!. You will *not* rid
the wine of ethanol until the vapour temperature reaches 100°C, the vapour
temperature will not suddenly jump from 78C to 100C, (unless you have a
substantial fractionating column), but will slowly change with the amount
distilled.


--
Ron Jones

Don't repeat history, see unreported near misses in chemical lab/plant
at http://www.crhf.org.uk
Only two things are certain: The universe and human stupidity; and I'm
not certain about the universe. ~ Albert Einstein


.

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