Does a wine's alcohol content increase or decrease with air exposure? (2024)

FAQs

Does a wine's alcohol content increase or decrease with air exposure? ›

Oxygen breaks down an alcohol's flavor and aroma. Don't open a bottle until you're ready to use it: Alcohol will start to deteriorate when it comes into contact with oxygen, so avoid opening the bottle before you need it.

Oxygen breaks down an alcohol's flavor and aroma. Don't open a bottle until you're ready to use it: Alcohol will start to deteriorate when it comes into contact with oxygen, so avoid opening the bottle before you need it.

If exposed to air too long, a wine can become oxidized to the point that the acetaldehyde converts to acetic acid, turning the wine to vinegar. The word “oxidative,” however, often describes good things in a wine. Oxidative wines usually have some nutty, savory, umami characteristics on the nose and palate.

Once harvested, the grapes undergo fermentation, where yeast transforms the sugars present in the juice into ethanol (alcohol). So in a nutshell, the higher the sugar levels in the grape, the higher the alcohol levels in the wine.

Once opened, bottles of alcohol and liquor are no longer fully sealed and are subject to degradation by air exposure. Specifically the oxygen within the air. Once a liquor begins oxidation, it can take years for the alcohol molecules to break down. But once they do, they taste more acidic and tart.

It would take days, weeks or even longer to get any measurable difference in the alcohol content. Because wine doesn't have much alcohol in it by volume—typically from about 12 to 16 percent—it's not going to evaporate nearly as quickly as would the same amount of rubbing alcohol.

“There is one study from the 1930s which concludes that alcohol does affect people differently at higher altitudes to lower, however more recent studies concluded that there was 'no difference' in terms of blood-alcohol content at high altitudes.”

Fortunately, aerating wine doesn't significantly reduce the alcohol by volume in the wine, and it won't remove tannins. Aerating wine enhances its aroma and might smooth out its mouthfeel.

Oxidation occurs when something is exposed to air. Evaporation occurs when a liquid transforms into vapor. When it comes to wine, the unwanted ingredients in the wine evaporate, leaving only the good ones behind thanks to oxidation. These processes enhance the wine's scent and flavor for an improved tasting experience.

In either case the answer is yes. Both alcohol and water can evaporate and diffuse over time, and which one evaporates more rapidly is dependent on the relative humidity of the environment. Higher humidity environments favour more alcohol loss, while lower humidity environments have the opposite effect.

How to lower the alcohol content of wine? ›

Techniques like reverse osmosis or vacuum distillation are used to achieve this while preserving the wine's essential flavors and characteristics. This process results in a wine that is lower in alcohol, but also has been highly processed and filtered, which tends to remove some of the unique character of the wine.

The ABV of wine is not affected during the aging process, as the sugars have already converted to alcohol. However, the taste of the alcohol may become smoother and more understated the longer the bottle is aged.

You're right that the wine process is basically the same no matter what the price point; the biggest factor in determining alcohol content is the ripeness of the grapes. Ripeness means sugar, and fermentation converts sugar to alcohol, so the more sugar you start with, the more alcohol you'll end up with.

While the spirit may not lose potency (the proof stays the same), ethyls evaporate when exposed to air. This changes the experience over time. “As the liquid interacts with oxygen, it will, over time, transform, which is what's happening when the liquid is sitting in a barrel or even stainless,” says Willis.

Its molecules will evaporate not just when alcohol reaches its boiling point, a chilly 173 degrees Fahrenheit compared to water's 212 degree Fahrenheit boiling point, but any time it is exposed to the air. Despite its ability to dissipate, “it's impossible to cook out all of the alcohol [in a dish],” says McGee.

While the impact of alcohol while flying can appear stronger, it's not really double strength at altitude. Regardless, if you're on the way to a meeting, it might be better to refrain.

While the spirit may not lose potency (the proof stays the same), ethyls evaporate when exposed to air. This changes the experience over time. “As the liquid interacts with oxygen, it will, over time, transform, which is what's happening when the liquid is sitting in a barrel or even stainless,” says Willis.

Pure alcohol left open will absorb water vapor from the air. This effect will limit to some extent how much alcohol evaporates. In effect any drink will drift very slowly towards the strength of 3.2% beer. If the air is warm enough, then yes, it will evaporate.

Loosely speaking, wine is made up of water and alcohol, and it's basic science that when the molecules of both of these ingredients are exposed to air, evaporation will occur. So, yes, alcohol does evaporate but the evaporated amount is negligible.

Opened beer will usually go flat after a single day unless refrigerated and resealed. Even then, it will likely only last one more day before its flavor is compromised. Unopened wine should be stored on its side in a cool, dry place away from sunlight. If properly stored, you can enjoy wine for many years.