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Usually homemade wine keeps well at home. To do this, simply place it in a cool place. But what to do if you have prepared a lot of wine and simply do not have time to use it in the near future. In this case, you will have to pasteurize the drink for better preservation. In this article, we will look at how wine is pasteurized at home.
How to best preserve wine
Sugar in wine is an excellent breeding ground for many bacteria, it is he who helps the wine to ferment. But at the same time, sugar can cause some unpleasant consequences. Wine can go bad or get sick.
The following diseases are most often observed in this drink:
- rancidity, due to which the wine becomes cloudy and loses its original taste;
- bloom, which spoils the taste of the drink and forms a film on the surface;
- obesity – a disease after which the wine becomes viscous;
- vinegar souring is characterized by the appearance of a film on the surface and the appearance of a specific vinegar taste;
- turn, during which lactic acid decomposes.
To prevent these diseases, it is necessary to take a number of measures. There are three ways in which you can keep the taste of wine for a long time. The first option is to add potassium pyrosulfate to wine. This additive is also called E-224. Also, along with it, alcohol is added to the wine, and then pasteurized. True, this option is not entirely desirable, since it is not environmentally friendly. This substance will kill all the beneficial properties of your drink.
The second option is more acceptable, and practically does not affect the taste of the wine. True, the wine will become noticeably stronger. So we will consider only the third option, which does not change either the aroma or the taste of the drink. Pasteurizing wine takes a little longer, but the result is worth it.
What is pasteurization
This method was invented by Louis Pasteur 200 years before our time. In honor of Louis, this wonderful method was named. Pasteurization is used not only for preserving wine, but also for other products. It is in no way inferior to sterilization, it just differs in the technological process.
If water must be boiled during sterilization, then in this case it should be heated to a temperature in the range of 50-60°C. Then you just need to maintain this temperature regime for a long time. As you know, with prolonged heating, all microbes, spores of fungi and mold simply die. The main advantage of this method can be considered that such a temperature allows you to save useful properties and vitamins in wine. Sterilization completely destroys everything useful in the product.
Pasteurization methods
Let’s also look at some of the more modern methods of pasteurization:
- The first of them is also called instantaneous. It really takes very little time, or rather, only a minute. The wine should be heated to a temperature of 90 degrees, and then quickly cooled to room temperature. Such a procedure is carried out using special equipment, so it will be difficult to repeat it at home. True, not everyone approves of this method. Some argue that it only spoils the taste of the wine. In addition, the wonderful aroma of the drink is lost. But not everyone pays attention to such statements, so many still use this method and are very pleased with the results.
- Those who are opposed to the first method usually use the method of long-term pasteurization of wine. In this case, the drink is heated to a temperature of 60 °C. Moreover, the product heats up for quite a long time (about 40 minutes). It is very important that the initial temperature of the wine is no more than 10 °C. Then such wine enters the pasteurizing apparatus and raises the temperature. Then this temperature is maintained for a long time. This method does not affect the taste and aroma of the drink in any way, and also retains almost all the beneficial properties.
Prepare
If your wine has been stored for some time, then it should be checked for the presence of a film or haze. Sediment may also form in such wine. If the drink is cloudy, then it is first clarified, and only then you can proceed to pasteurization. If sediment is present, the wine must be drained and filtered. Then it is bottled in clean bottles.
Next, you need to prepare the necessary devices. The pasteurization process involves the use of a large pot or other container. A metal grate should be placed at the bottom. You will also need a thermometer with which we will determine the temperature of the water.
Wine pasteurization process
A large saucepan is placed on the stove, but the fire is not turned on yet. First of all, you need to put a grate on the bottom. Prepared bottles of wine are laid on top of it. Then water is poured into the pan, which should reach the necks of the filled bottles.
Now you can turn on the fire and watch the temperature change. It is necessary to wait until the thermometer shows 55 ° C. At this point, the fire should be reduced. When the water heats up to 60 degrees, you will need to maintain this temperature for one hour. Even if you have large bottles, the pasteurization time does not change.
To maintain the required temperature, you need to constantly pour cold water into the pan. This is done in small batches. At the same time, keep an eye on the thermometer. Never pour water on the bottles themselves.
When the required time has elapsed, you will need to turn off the stove and cover the pan with a lid. In this form, it should be completely cooled. When the bottles have cooled, they should be removed from the container and checked how well they are corked. After pasteurization, air must never enter the wine bottle. If the wine is poorly closed, then most likely it will simply go bad and all your work will be in vain.
Conclusion
This article has shown that pasteurizing homemade wine is no more difficult than sterilizing other preparations. If you make this drink yourself, then be sure to take care of its safety.
