White wine can not replace cooking wine when cooking.
Because the alcohol content in the wine is very low, plus the wine contains ester aroma, amino acids and other substances, there is a deodorization effect, add will not destroy the nutrients and taste of food. The main ingredient of white wine is alcohol, although it also has the effect of deodorization, but because the alcohol content is too high, the addition of food will destroy the nutrients and taste, the effect of aroma is far inferior to the wine.
Expanded:
The wine contains a certain amount of ethanol (alcohol), which can play a role in removing fishy smells and odors. In the cooking of meat and fish stew, put a moderate amount of cooking wine, heating and dissolved fat can produce lipidation, can increase the freshness and flavor. In the cooking of green leafy vegetables, plus a little wine, can protect chlorophyll.
The wine is yellow wine, generally not high in alcohol content, the wine in the ethanol volatilization, you can remove the fishy flavor of fish and meat. As yellow wine contains a lot of sugar and amino acids, it can increase the aroma of the dishes and temper the salty and sweet flavors to make the dishes taste better. White wine, on the other hand, generally has a much higher alcohol content than yellow wine, and the ethanol content in particular tends to play a destructive role in the proteins of meat. The sugar content of white wine is lower than that of cooking wine, and if cooked into the dish, the fish and meat will have no flavor, and the effect is much worse than that of cooking wine.
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