What is the Freezing point of champagne?

Answer 1

About 23 degrees Fahrenheit Wine is a water based solution containing ethanol (and various other solutes), it has to get colder than the freezing point of water (32 F or 0 C) .Generally wine will freeze around 20 F (-7 C) depending on the type of wine.

Household freezers can range from 5-8 degrees Fahrenheit which is lower than the temp range it takes for wine to freeze. The water in the wine will expand into ice crystals (water is fairly unique in that it expands as it freezes) and since the volume of the bottle is nearly constant, the pressure will increase; possibly dislodging the cork.

Pure ethanol has a freezing point of approximately -173.2 degrees Fahrenheit. The water, however, will freeze at 32 F.

You may calculate the actual freezing point depression of wine using Kfp X msolute where Kfp is the Freezing Point constant of water (-1.86 C/m), and m is the molality of the solute (ethanol).

Answer 2

alcohol does not freeze

:Oh yes it does freeze, ethanol freezes at about -115 C, and wine does freeze in a regular freezer. However the champagne is under 8 bars of pressure (i think) so that should have an effect on the point as well. How much was what i was googling for when i ended up here.

Answer 3

If by "freezing" you mean "at which temperature does it solidify" then it depends on the type of chocolate (ie. the proportions of various ingredients).

During production the temperature used to solidify the chocolate also varies depending on how quickly this solidification is required to occur (different rates of solidification result in different crystalline structures within the solid - think the difference between snowflakes and ice, despite the fast they are made from approximately the same molecules - which results in different textures of chocolate).

So it's a hard question to answer!

Answer 4

The freezing point for champagne is around 22 degrees Fahrenheit. This is based on an alcohol volume of 13 percent.