Re: removing ethanol from wine


Ron Jones wrote:
> dave e wrote:
> > john@xxxxxxxxxx wrote:

snip
> > 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

What would happen if one had a 15% solution of ethanol in water on the
countertop, open, in a well ventillated room, not at 78 or 100C, but
evaporating slowly at room temperature.

The ethanol will evaporate more quickly, won't it?

Or weeks later, do you still have 15% alcohol in the remaining volume
of liquid (assuming no one has drunk it in the meantime).

Dave

.

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