Insights Blog
-- Browse All Articles --
Physics Articles
Physics Tutorials
Physics Guides
Physics FAQ
Math Articles
Math Tutorials
Math Guides
Math FAQ
Education Articles
Education Guides
Bio/Chem Articles
Technology Guides
Computer Science Tutorials
Forums
Chemistry
Biology and Medical
Earth Sciences
Computer Science
Computing and Technology
DIY Projects
Trending
Featured Threads
Log in
Register
What's new
Search
Search
Search titles only
By:
Chemistry
Biology and Medical
Earth Sciences
Computer Science
Computing and Technology
DIY Projects
Menu
Log in
Register
Navigation
More options
Contact us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
Other Sciences
Chemistry
Calculating time to reduce alcohol in wine using heating method
Reply to thread
Message
[QUOTE="JT Smith, post: 6867329, member: 648656"] Of course there's a discrepancy. Wine is not only ethanol and water. Your refractometer "PA" will simply be the same measurement but in different units. The Brix value refers to the sucrose content by weight. Ten grams of sucrose in 100 grams of solution is 10% Brix. Grapes are actually mostly fructose and glucose but the difference in RI is not large and your refractometer may even be applying a correction. The PA reading is just another way of expressing the sugar concentration. You could probably google a formula for doing it yourself. Each molecule of fructose or glucose can be converted into two molecules of ethanol during fermentation. So it's possible to estimate the eventual ABV by knowing the sugar concentration. Wines, even dry wines, have residual sugar, as well as other "stuff". So it's just an estimate, a "potential". The way alcohol is traditionally calculated is by measuring before and after fermentation. Even then there are some assumptions being made. Using a hydrometer really isn't better. They are awkward because they require large samples, temperature control is harder as a result, and the good ones are glass and quite fragile. And in the end you have the same issue: how do you measure ethanol in a solution that contains other components? One way would be with a GC. That would be the tool of choice if you had one in your kitchen. I wonder if one would fit next to your sous vide? [/QUOTE]
Insert quotes…
Post reply
Forums
Other Sciences
Chemistry
Calculating time to reduce alcohol in wine using heating method
Back
Top