Originally Posted by
YVR Cockroach
Well, will take longer to reduce to intensify the flavour. Also used as a pan deglaser. Non-alcohol liquid could also do but sometimes requires more elbow grease.
The non-alcoholic version may be overprocessed/denatured as it is either heated to boil off the alcohol or left out for the alcohol to evaporate but at the cost og oxidation.
Seems like reverse osmosis is used for the "better" non-alcoholic wines and beers, although plenty use distillation. But fermentation is fermentation right? Someone drinking it would be a lot more likely to notice a flavour difference than if it's used in cooking? Sort of like it's a lot harder to notice is a bottle of plonk was used in the ragu or $30 bottle of wine. I might give it a try and see how it goes.