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Calculating time to reduce alcohol in wine using heating method
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[QUOTE="JT Smith, post: 6869827, member: 648656"] I think that it is the case, at least for wines, that the refractive index adds proportionally to the volume fraction of the ethanol. It sure wasn't obvious to me that it would work out that way but apparently it is true for some liquid mixtures. I looked a bit and found there is something called Arago-Biot approach for the RI of binary mixtures. It is basically that the refractive index of a mixture is the sum of the volume fraction of each times the refractive index of the pure substance. I think this is why I got a straight line when I added ethanol to my reduced and reconstituted wine. For every 1% Brix difference the ABV differed by approximately 2.5% . So if you know the starting ABV, and you do, then after reducing and reconstituting you should be able to figure out the new value. new %ABV = original %ABV - change in Brix * 2.5% In the case of your FRE wine, it has at most only 0.5% ethanol so the Brix value primarily reflects the sugar (and other dissolved ingredients). My 14.2% ABV red wine was pretty dry and had an original Brix of 8.4%. If you divide 14.2% by 2.5% you get 5.7%. Subtracting that from 8.4% leaves 1.7% Brix, which represents the residual sugar (and other stuff). In contrast, the 10% ABV Mirin I bought recently was 45% Brix. That's mainly due to all of the sugar in that cloyingly sweet wine. Of course I only did this experiment with one wine. Maybe it wouldn't work with your Shaoxing. Or maybe the curve wouldn't be linear. Or the slope would be different. You'd have to repeat what I did to find out for sure. [/QUOTE]
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Calculating time to reduce alcohol in wine using heating method
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