The quick answer is not really if you thaw it right.
There are two differences between water and alcohol that you have to consider.
First, water freezes at a higher temperature than alcohol.
Second alcohol evaporates faster than water.
When wine is put in conditions that freeze water (especially if it freezes it slowly), but not alcohol, the tendency is for just the water part of the wine to freeze, "pushing out" the alcohol. Some people actually use this to get the alcohol out of the wine over successive freezings.
If you try to thaw the wine at room temperature without a good seal on the bottle, the concentrated alcohol can also evaporate while the ice is melting. Then, once it's thawed, you will have less alcohol (whatever alcohol was trapped and whatever didn't evaporate.
So if you accidentally tossed a bottle of wine in the freezer and forgot about it until the next day, fear not. Just make sure to keep it sealed and thaw it all the way through. I did the same thing last night *wink* and after thawing, I'm about halfway through the bottle and it seems to be doing it's job. ^__^
Cheers
About 8% to about 14%.
So-called non-alcoholic beer and wine have very little alcohol, although they do have some.
There are many different types of alcoholic beverages. These include beer, spirits and wine. All in all, there are over 100.
When cooking, rice wine and anisado can be substituted in most recipes. Rice wine usually has a higher alcoholic content than grape wine.
Yes, because a white wine spritzer is made of 1/2 a glass of wine and 1/2 a glass of soda water.
Alcoholic drinks are to low in carbohydrate content to meet the testing level requirement of 25g to 50g of carbohydrate content.
Freezing wine does not remove alcohol. Freezing it may affect its texture and possibly some of its flavors, but the alcohol content will remain the same.
Anyone can become an alcoholic whether wine is kosher or not.
what are the characteristic of fortified wines
Wine vinegar does have a very miniscule amount of alcoholic content, but the amount that would be necessary to become intoxicated would be almost impossible to drink due to the unappealing flavor.
Brandy
alcohol