Fermentation, in a broad sense this word - oxidation-reduction reaction of some groups of bacteria at which they receive energy in anaerobic conditions. Most often process of fermentation is used for receiving wine and alcohol, but sometimes there is a need to interrupt fermentation at the time of a certain sugar content in wine.
Instruction
1. Here it is necessary to recognize the rule that the alcohol content in wine is higher, the it is possible to leave more sugar in it. It is possible to stop fermentation at the appropriate moment in several ways. The simplest, economic and eco-friendly - to lower fermentation temperature. Optimum wine "walks" at a temperature of 18-25 degrees of Page. Therefore, it is possible to stop fermentation having moved a vessel with wine to the cool room, with a temperature below 10 degrees of Page.
2. At production of domestic wine it is necessary to consider as well high-quality features of the berries and fruit suitable for its receiving, a condition of their maturing and processing, a condition of fermentation and storage of a finished product.
3. There is one more method to stop fermentation - sulphurous anhydride. At the necessary moment wine is removed from a deposit and add sulfuric anhydride of 2.5-3.5 g on 10 l of wine. It stops fermentation, wine turns out sweet or semisweet, depending on desire.
4. If it is about preservation of a product and prevention of emergence of bacteria which can ferment, then it is possible to use the checked folk remedies which a set: cover a jar with jam with the gauze impregnated with alcohol or vodka, compotes – parchment, and you store fruit in well aired dry room, having shifted each layer dense uncoated paper.
5. The chemicals having not completely oxidized or the restored carbon atoms can be fermented. Amino acids, alcohols, organic acids, etc. belong to them. As a result of fermentation several products are usually formed. By the form formed and saved up in the course of products distinguish spirit fermentation, butyrate, lactic, propionate, etc. types. The person learned to use process of fermentation for receiving food, wines, alcohol, for the best preservation of food long ago.