Experienced winemakers know how to stop the fermentation of homemade wine, each using their own method. A chemical reaction process involving enzymes is necessary when making alcohol from grapes, fruits or berries. In this case, special substances are released that decompose sugars into carbon dioxide and ethyl alcohol. To obtain a high-quality alcoholic drink, you need to know at what stage and how to forcefully interrupt this process.
In what cases should you stop the fermentation process of wine?
Interrupting the fermentation process at a certain time is required to obtain wine of the required strength, rich, sweet taste. Experienced winemakers advise slowing it down after removing the wine from the sediment, before the corking stage.
After the filtration procedure, more sugar is added to the drink for taste. At the same time, the wine begins to ferment again; if this is not interrupted, the product will turn out dry and very strong.
In addition, it is necessary that microorganisms, lactobacilli, and yeast fungi are not activated and do not harm the quality of the finished home product.
Fermentation is an important factor in obtaining a quality drink.
Fermentation is the processing of sugars (glucose and fructose) into ethyl alcohol and carbon dioxide, a mandatory biochemical reaction, the basis of winemaking. The yeast that makes up the drink causes a violent reaction during its production. At this time, the taste, aroma, color, and quality of the future wine are established. To make an intoxicating drink, wild wine yeast or yeast is used. The following conditions are also required: a warm, dark, dry place, where the optimal air temperature is +20...+22 °C, but not lower than +16 °C and not higher than +30 °C.
The process in the workpiece begins after 6-12 hours, provided that all technology is followed; there are several stages:
- Fermentation - yeast begins to multiply in a container with prepared raw materials.
- Stormy - the yeast takes up the entire volume of the liquid, releases alcohol, foam forms on the surface, and a characteristic hissing can be heard. Duration - 4-8 days.
- Quiet - the base of the future wine ferments until all the sugar is processed, the period depends on its content, on average - 20 days, the number of yeasts decreases.
Afterwards, the wine is poured into a clean container, tasted, sugar is added to obtain a sweet or semi-sweet drink and put for further fermentation. It lasts 30-40 days. During this period, it is necessary to pay increased attention to the future product for better quality. Therefore, it is important to know how to interrupt fermentation in young wine.
How to stop wine fermentation at home
There are several different ways to stop the fermentation process of grape intoxicating drink at home.
Fortification
One easy way is to stop fermentation with alcohol. It is known that at a high concentration - 16% or 17-18%, the yeast dies. It is recommended to use this method in exceptional cases.
It is important to apply the dose correctly—the following calculations are usually used. To increase the wine material by 1 degree, add 2% vodka or 1% alcohol by volume of the drink. Vodka needs 2 times more alcohol, since its strength is weaker.
For example, 10 liters of wine, where the strength is 10 degrees, needs to be increased to 16 degrees. This means you need 2.4 liters of vodka and 1.2 liters of alcohol.
Having measured out the required amount of alcohol or vodka, pour it into the wine and mix thoroughly. To ensure that both liquids are thoroughly mixed with each other, allow the product to stand for 10-15 days. After some time, the resulting drink is removed from the sediment and bottled for storage.
The disadvantages of this method are that the wine becomes strong, the smell of vodka is felt, and the taste changes.
Cryostabilization
Chemical reactions of sugars before the appearance of alcohol occur at high temperatures.The method of cryostabilization or stopping fermentation by cold suggests placing the drink in a room where the air temperature is reduced to +2...+10 0C. But a lower temperature is not recommended, it will ruin the taste of the young wine. Keep the drink there for 5 days, during which time the activity of wine yeast stops and it settles at the bottom of the dish. In this case, the yeast does not die completely, but goes into a state of suspended animation or “hibernation.”
Then the alcoholic drink should be drained so that the yeast remains at the bottom. Store containers of wine at a temperature no higher than +16 0WITH.
The advantages of cryostabilization are that the taste, color, and smell of the drink do not change, and it becomes lighter. Disadvantages - the procedure does not guarantee complete settling of the yeast; perhaps a small amount will still remain in the wine.
Pasteurization
Pasteurization, the next method to stop fermentation, is the heat treatment of wine material. When heated at a high temperature of more than 50 °C, the yeast dies and the risk of resumption of fermentation processes is eliminated. The method also allows you to disinfect the drink and prevent illness. The procedure at home is carried out in a large container, wooden planks are placed on the bottom, water is poured, and a container of wine is placed. It is important that the liquid covers the level of the wine in the bottles.
The drink is heated to 50-60 °C and 15-20 minutes are counted. Before the procedure, the wine is cooled to 10 °C. At home, wine is heated in a water bath. Place the bottles with closed stoppers in a container with cold water, lower the thermometer there, and heat for 15-25 minutes.
The temperature should not exceed +68 °C.
Afterwards, leave for several minutes, remove the pan, cool to +35 °C, and remove from the container. Then let it cool to room temperature and remove.During the process, it is important to control the temperature so as not to boil the drink.
The disadvantages of heat treatment are the deterioration of the taste of the drink and the reduction of its aroma.
Use of potassium sorbate
Stopping fermentation occurs with the help of the potassium salt of sorbic acid. This method is more suitable for wineries.
Potassium sorbate makes yeast inactive, but does not kill it completely. In this case, the substance acts in such a way that the awakening or reproduction of yeast cells is excluded. After removal from the sediment, the drug is added along with sugar for a better taste. The substance is often used together with sulfur dioxide.
Using potassium bisulfite or Campden tablets
Preservatives are also used by winemakers as a fermentation stopper, but do not completely stop the activity of wine yeast. They are able to kill foreign bacteria and prevent diseases.
In this case, there is a danger that the remaining living cells will multiply, and then fermentation will resume. When using these drugs, you must follow the exact dosage of the drugs. A large dose leads to a deterioration in the taste and quality of alcohol.
Is it possible to drink homemade wine during fermentation?
Drinking young wine in small doses improves metabolism, increases appetite, and helps cope with sleep disturbances and stressful situations. The drink contains many useful substances; this applies to a fully ripened product.
Unfermented wine can only be tasted a little to determine the taste, degree of fermentation, and strength. It is not recommended to drink until the drink has completely withstood all stages of preparation. There are still a lot of fusel oils and other impurities. This can harm the liver, gastrointestinal tract, cardiovascular system, and cause allergies.
