Okay, I put 1/2stick (60g) good unsalted butter, 150g cold water, and 50g white wine in a heavy ziploc bag with a pinch of salt. I processed it in a water bath at 175F/80C for 2 hours. The idea was to extract the butter flavor into the water, and I've read that a little alcohol helps with this process.
The result smelled fabulous: pure butter.
The taste was hideous: acid, bitter, just deeply unpleasant, something you'd naturally spit out.
Lol I was expecting a discussion about wine in cooking. I was going to say "I don't drink wine, it's all sour grapes to me. I just cook with it, and I choose whichever bottle looks the most interesting (although I do know which types go with which foods etc)".
Probably too high temp to be enzyme activity, so that leaves a chemical reaction. Maybe that was a high enough time/temperature to cause something to happen between the milk solids and the wine?
The aim is irrelevant here, but because folks have asked:
I wanted to extract the intense buttery flavor of good cultured butter into water. This is because spherification, à la Ferran Adrià et al., does not work well with a high-fat mixture. And my idea was to have a beautiful sphere of flavored butter, but I don't care about the fat content.
I've found other methods since, but....
I had read that flavor extraction works best in the presence of some alcohol. Because the ultimate flavor sought commonly includes white wine, I used white wine for the experiment.
After other tests, I conclude that cheap white wine, butter, and long sous vide processing do not mix. I suspect a reaction between milk solids and tannin.
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