"Mike Tommasi" > wrote in message
...
> Matt S wrote:
>> I have been asked a question by a culinary talented customer, who has
>> asked the following question. What happens to sugar levels of (aussie)
>> Muscats, Ports & Tokays when
>> used in cooking. Whilst we know the alcohol is removed, what happens
>> to sugar levels ?

>
> Sugar content remains unchanged in absolute terms (it does not evaporate),
> it adds to whatever sugar was already there, and throughout the various
> processes (dilution with stock or other liquids, reduction, etc.) the
> concentration will change accordingly.

Except
a) Fermentaion - but that seems unlikely unless they are making bread, for
example
b) Caramelisation - possible