I have done a experiment testing the ethanol content in a white wine sauce after different cooking periods by titrating it and have gotten odd results. The sauce contained a cup of 13% alcohol volume wine and a cup of chicken stock and an onion. It was prepared and frozen until I was ready to test it. When I tested it my 0 minute cooking time sample (the one the hadn't been heated at all) got a result of 2% where as i expected it to be at least 6% as I thought most of the ethanol would have still been present. Do have any idea why I might have gotten these results?
