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Chemistry
Calculating time to reduce alcohol in wine using heating method
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[QUOTE="JT Smith, post: 6869316, member: 648656"] I don't know why you are using PA. You don't know what it means. There are numerous models for estimating the alcohol produced from grape juice with a given sugar content. There are simple models that are just a conversion factor, like PA = 0.55 * Brix. Others try to take into account that there will be residual sugar and other unfermentables that affect the refractometer (or hydrometer) measurement. So then you get something like PA = 0.55 * Brix - 3, or whatever. Who knows what your refractometer is doing. And, more to the point, why do you care when you're not trying to estimate the potential alcohol of a sugar solution? [/QUOTE]
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Calculating time to reduce alcohol in wine using heating method
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