Fermentation, in the broadest sense of the word, is a redox reaction of certain groups of bacteria, in which they receive energy under anaerobic conditions. Most often, the fermentation process is used to obtain wine and alcohol, but sometimes it becomes necessary to interrupt the fermentation at the time of a certain sugar content in the wine.
Instructions
Step 1
Here one should proceed from the rule that the higher the alcohol content in the wine, the more sugar can be left in it. There are several ways to stop fermentation at the right time. The easiest, most economical and environmentally friendly is to lower the fermentation temperature. The most favorable wine "walks" at a temperature of 18-25 degrees C. Therefore, fermentation can be stopped by moving the vessel with wine to a cool room, with a temperature below 10 degrees C.
Step 2
When making homemade wine, one should also take into account the varietal characteristics of berries and fruits suitable for its production, the conditions for their ripening and processing, the conditions of fermentation and storage of the finished product.
Step 3
Another method to stop fermentation is sulfur dioxide. At the necessary time, the wine is removed from the sediment and sulfuric anhydride 2, 5-3, 5 g per 10 liters of wine is added. This stops fermentation, the wine turns out sweet or semi-sweet, depending on the desire.
Step 4
If we are talking about preserving the product and preventing the appearance of bacteria that can cause fermentation, then you can use proven folk remedies, of which there are many: cover a jar of jam with gauze soaked in alcohol or vodka, compotes with parchment, and store fruits in a well-ventilated dry room, shifting each layer with thick uncoated paper.
Step 5
Chemicals that have incompletely oxidized or reduced carbon atoms can be fermented. These include amino acids, alcohols, organic acids, etc. As a result of fermentation, several products are usually formed. By the type of products formed and accumulated in the process, alcoholic fermentation, butyric acid, lactic acid, propionic acid and other types are distinguished. A person has long learned to use the fermentation process to obtain food, wine, alcohol, for the best preservation of food.
