If alcohol evaporates when boiled, then...?

Question

if one were to boil red wine, then put it in the refrigerator, would it be alcohol free and still contain the flavor?

Answer 1

It will be alcohol free but also absolutely different flavor than before!  

Answer 2

yes but the flavor will be more concentrated because you also lose water

Answer 3

Yes, but I don't think it will taste very nice to drink.

Answer 4

I have never tried but when I cook something the flavor always changes. Taking out an element and applying heat; I believe would change the flavor.

Answer 5

if you use alcohal or wine and for example use it in a sautee pan it does burn off alcohol so my answer is yes

Answer 6

At sea level, alcohol boils at about 180F, water at 212F.  If you carefully control the temp you can remove the alcohol and avoid evaporating the water.  But the flavor of the wine will be altered, as at least one other answer has pointed out, because heat has been applied.  You can purchase de-alcoholized wine for cooking at a few of the better food markets and some health food stores.  The alcohol is removed in these wines under negative pressure which lowers the boiling point of liquids.  Therefore less heat is required and consequently there will be less change in flavor.  Be wary of cooking sherry sold in most supermarkets as nearly all of them have added salt.  Contrary to popular belief, not all of the alcohol is removed when regular wines are used in cooking.  Depending on when the wine is added and how long it is cooked there can be an amount of alcohol remaining to present a problem to those people who have a sensitivity to alcohol or who otherwise should not consume alcohol.

Answer 7

Technically, you are right. But then what are you going to do with this alcohol free wine?

Normally, wine with alcohol is added in cooking, the alcohol add its own flavor, helps to dissolve and blend flavors. After the cooking is done the flavors remain blended and alcohol evapoartes. If you were to deglaze a pan, the alcohol disolves all the brown stuff and fats and blends with other stuff. Eventually when the sauce is cooked, the alcohol has evaporated