Contents
Wine fermentation is an integral chemical reaction, so it should be taken with all responsibility. In this article, we will look at a couple of options for stopping wine from fermenting, but first…
Why wine fermentation occurs
It’s no secret that the composition of the wine product includes such a component as yeast fungi. It is they who cause such a violent reaction during the infusion of wine. This is fraught with the fact that sugar, which is also the main component of the drink, turns into alcohol. In order to prevent this problem or suspend its action, winemakers have come up with several ways to combat fermentation at home.
Method number 1: Alcoholization
As mentioned earlier, it is yeast that activates the fermentation process. But in order to suspend their action, it is worth increasing the concentration of alcohol in the wine product to 16%. To do this, remove the wine from the sediment and fix it with alcohol (1/6 of the total volume of the drink).
But it is worth considering that this method entails such consequences as an increase in the strength of the wine and a difference in taste.
Method number 2: Cold
Oddly enough, this method is a favorite among all winemakers, as it is extremely simple and 100% does its job.
All that is required of you is to transfer the container of wine to the cold. This may be a refrigerator or other place where the temperature varies from 2 to 10°C. It is worth noting that 3-5 days will be enough to stop fermentation.
How does this method work? Very simple. In conditions, the temperature, which does not exceed 10°C, yeast fungi fall into a state of so-called “hibernation” and, accordingly, the fermentation process is blocked.
The only negative that you may encounter is sediment, since there is no guarantee that you will get rid of it during filtering.
Method number 3: Heating
This method is good not only because when the temperature rises, the action of yeast fungi stops, but also because all viruses and other microorganisms that are harmful to your health and contribute to other difficulties during winemaking are destroyed.
The algorithm of actions does not require much effort.
It is necessary to pasteurize (heat) the wine removed from the sediment to 60–70 ° C for 10–20 minutes.
Next, you need to cool the wine product to 10–16 ° C. An important condition is the absence of air.
All of the above methods have been tested many times in practice, not only by skilled winemakers, but also by ordinary lovers. In addition, all of them do not require any preparation and are easy to do at home.
Relevance: 12.06.2018
Tags: Wine and vermouth, Wine tips