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Chemistry
Calculating time to reduce alcohol in wine using heating method
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[QUOTE="ArtZ, post: 6865751, member: 734200"] Hey folks, seems that by chipping at this, there is possibly a closed form analytical solution in the works. I will still move forward with the experimental approach. I mentioned earlier that I purchased a hydrometer. The downside to the hydrometer is that it requires a 250mL volume of the wine to determine the ABV. That is disruptive during the heating process and will not provide accurate results since I would like to test for ABV during heating at 10 minute? intervals. Today, I purchased a Digital Refractometer for Wine/Grape Measurements (% Brix & Potential Alcohol). The Brix scale is used to measure sugar content. [URL]https://www.thomassci.com/Instruments/Refractometers/_/Digital-Refractometers-for-Wine/Grape-Measurements-Brix-And-Potential-Alcohol#[/URL] This device will allow me to pipette a small quantity (2-3 drops) into the instrument to get the ABV at my desired sampling intervals. Since the rain is clearing here, and the temperatures outside are starting to be seasonal, I can thinking about setting this experiment up on my patio. (don't want to smell up the house) I have a single burner butane stove that should work fine as the heat source. The vessel will be a 12" diameter, 4.5 quart stock pot. I'll use my fast response K thermocouples for T measurement. The downside is that the meter resolution for temperature is only 1C. Before I start this, I'll pop over to Lab Pro and purchase appropriate small sample containers for this experiment. I am still thinking of using a process temperature of ~83C. Any guesses on the time to reduce the Shaoxing wine from a C0 = .15 to a Cf =. 04? Any bets on the time? My guess from my now discredited calculations is ~ 50 minutes. [HEADING=2][/HEADING] [/QUOTE]
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Calculating time to reduce alcohol in wine using heating method
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