Re: removing ethanol from wine


john@xxxxxxxxxx wrote:
> I want to remove ethanol from wine by heating it.
>
> How long and at what temperature should I heat it?
>
> Is there a test which can be used to determine how much ethanol remains?

Perhaps instead of arguing about azeotropic phase diagrams, a better
source of information will be the USDA data on alcohol content of foods
following different preparation methods.

http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=57&id=579

You have to scroll to the very bottom of the page to find the data
table.

I was surprised to see how difficult it really is (according to the
USDA) to remove alcohol from food. Conventional wisdom among chefs is
that it boils off rather quickly. According to this data, food
prepared by boiling with immediate removal from the heat source still
contain 85% of the original alcohol content-- foods stored overnight
(presumably uncovered at room temperature or below) contain 70% of the
original alcohol content. Foods which have been flamed contain 75% of
their original alcohol.

To really take out the alcohol, you'll have to simmer anywhere from 15
minutes (reducing alcohol to 40%) to 2.5 hours (reducing alcohol to
5%). See the table for additional data.

Dave

.

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