On Thu, 09 Mar 2006 13:10:07 +0100, Mike Tommasi >
wrote:

>Bill Davy wrote:
>> "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
>
>Correct
>
>> b) Caramelisation - possible
>
>Would there be a change in the sugar content, unless you go too far and
>burn it? True when you make caramel those sugar vapours really get up
>your nose, but is the volume lost significant?

Thanks Mike & Bill, I knew afw would hold the answers...:>)

hooroo.....