In most cases, microbial and bacterial diseases of homemade wine (mold, souring, obesity, lactic fermentation, etc.) are treated with pasteurization – heating the drink to a certain temperature for a short time without air to destroy pathogenic microorganisms. But pasteurization gives a chance to save the wine without spoiling its taste, only if all the conditions of the technology are strictly observed.
Any wine can be pasteurized: grape, apple, cherry, currant, etc. Exposure does not matter. Some winemakers believe that pasteurizing young wines helps them mature and improve their taste. I do not share this opinion, because often a “boiled” flavor appears in the drink. Only one thing is indisputable – pasteurization promotes storage, but everyone decides for himself how justified it is to risk taste for this.
Conditions for effective pasteurization:
- The wine is transparent, does not contain sediment and turbidity (the minimum amount).
- The pasteurization temperature of homemade wine should not exceed 70°C.
- The drink should be protected from contact with air.
- Pasteurization can only be carried out in non-metallic containers (meaning those that come into contact with wine) that are resistant to high temperatures. At home, glass bottles are ideal.
- After the process is completed, store the drink in a dark, cool room.
- Pasteurized wine must not be mixed with a drink that has not undergone this procedure, otherwise the whole effect is lost.
Stages of wine pasteurization
It is advisable to pre-clarify the wine with bentonite, gelatin or other methods in order to remove turbidity and yeast residues, which, when heated, can give an unpleasant odor and worsen the taste.
1. Sterilize bottles for pasteurization with boiling water or steam, then turn over to glass with water. Fill one bottle (can be a jar) with water and lower the thermometer into it. This is the control sample by which the pasteurization temperature is determined.
2. Remove the wine from the sediment by pouring it into prepared bottles through a thin tube, without touching the sediment at the bottom. Wine should be saturated with oxygen as little as possible, which, under the influence of high temperature, oxidizes the drink. Because of this, transfusion is best done only through a tube. Close the bottles with corks.
Since the liquid expands when heated, the wine is not added 3-4 cm to the height of the neck.
3. Lay a wooden grate or a towel folded in several layers on the bottom of a large tall pan. The protective layer is needed so that the glass of the bottles does not burst.
4. Place a jar (bottle) of water and a thermometer in the center of the pan. Fill the rest of the space with bottles of wine. Add cold water to the level of the wine in a saucepan.
5. Heat the water over medium heat to the recommended value. The temperature should rise slowly.
Take readings on a thermometer in a bank!
Temperature conditions for pasteurization of different types of wines:
- canteens of low strength – 55 ° C;
- semi-sweet – 60 ° C;
- dessert (sweet) – 65 ° C.
The deviation from the specified values should not exceed 3 degrees, taking into account the error of the thermometer.
I do not recommend heating the wine above 70 ° C, because of this, a “boiled” aftertaste appears in the drink.
6. Maintain the temperature for a certain period of time.
The duration of wine pasteurization depending on the volume of the bottle:
- 0,5 l – 15 minutes;
- 0,7 l – 20 minutes;
- 1 l – 25 minutes.
7. Remove the pan from the stove. Cool wine bottles to 35-40°C, then take them out of the water and wipe dry. Check the tightness of the plug. After cooling to room temperature (no heat is felt when touched by hand), transfer to a cellar or cellar for storage (8-12°C).