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Homemade wine usually 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 consume 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 what helps the wine ferment. But at the same time, sugar can cause some unpleasant consequences. The wine may spoil or become sick.
The following diseases are most often observed with this drink:
- rancidity, due to which the wine becomes cloudy and loses its original taste;
- flower, which spoils the taste of the drink and forms a film on the surface;
- obesity is a disease after which 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, a number of measures must be taken. There are three ways in which you can preserve the taste of wine for a long time. The first option is to add potassium pyrosulfate to the wine. This additive is also called E-224.Also added to wine along with it alcoholand 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 has virtually no effect on 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 taste of the drink. Pasteurizing wine takes a little longer, but the results are worth it.
What is pasteurization
This method was invented by Louis Pasteur 200 years before our time. This wonderful method was named in honor of Louis. 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 needs to 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, fungal and mold spores simply die. The main advantage of this method is that this temperature allows you to preserve the beneficial properties and vitamins in the wine. Sterilization completely destroys everything useful in the product.
Pasteurization methods
Let's also look at some more modern pasteurization methods:
- The first of them is also called instantaneous. It really takes very little time, or rather, just a minute.The wine should be heated to a temperature of 90 degrees and then quickly cooled to room temperature. This 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 opponents of 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. This wine then enters a pasteurizing apparatus and raises the temperature. This temperature is then 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.
Preparation
If your wine has been stored for some time, then it needs to be checked for the presence of film or cloudiness. Sediment may also form in such wine. If the drink becomes cloudy, it should first be lighten, and only then can you begin pasteurization. If there is sediment, drain the wine and filter. It is then bottled into clean bottles.
Next you need to prepare the necessary devices. The pasteurization process involves using a large saucepan or other container. A metal grate should be placed at the bottom. We will also need a thermometer with which we will determine the temperature of the water.
Wine pasteurization process
Place a large saucepan on the stove, but do not turn on the heat yet. The first thing you need to do is put a grate on the bottom. Prepared bottles of wine are placed 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. You need to wait until the thermometer shows 55 °C. At this point the fire should be reduced. When the water reaches 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 add cold water to the pan. This is done in small portions. At the same time, monitor the thermometer readings. Never pour water on the bottles themselves.
When the required time has passed, you will need to turn off the stove and cover the pan with a lid. In this form it should cool completely. When the bottles have cooled, they should be removed from the container and checked to see how well they are sealed. After pasteurization, air should never get into the bottle of wine. If the wine is poorly sealed, then most likely it will simply go bad and all your work will be in vain.
Conclusion
This article showed that pasteurization of homemade wine is no more difficult than sterilization of other products. If you make this drink yourself, be sure to take care of its safety.
