Fermentation, in the broad 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 produce wine and alcohol, but sometimes it becomes necessary to interrupt the fermentation at the moment of a certain sugar content in the wine.
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Instruction manual
1
It should be based on the rule that the higher the alcohol content in wine, the more sugar can be left in it. There are several ways to stop fermentation at the right moment. The easiest, most economical and environmentally friendly way is to lower the fermentation temperature. The most favorable wine "walks" at a temperature of 18-25 degrees C. Therefore, you can stop fermentation by moving the vessel with wine in a cool room, with a temperature below 10 degrees C.
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.
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There is another method to stop fermentation - sulfur dioxide. At the right time, the wine is removed from the precipitate and sulfuric anhydride is added 2.5-3.5 g per 10 liters of wine. This stops the fermentation; the wine is sweet or semi-sweet, depending on desire.
4
If we are talking about preserving the product and preventing the emergence of bacteria that can cause fermentation, you can use proven folk remedies, of which there are many: cover a jar of jam with gauze soaked in alcohol or vodka, stewed fruit with parchment, and store fruit in a well-ventilated, dry room, shifting each layer with thick uncoated paper.
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Chemicals having 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 during the process, distinction is made between alcoholic fermentation, butyric acid, lactic acid, propionic acid, and other species. A person has long learned how to use the fermentation process to obtain food, wine, alcohol, for the best preservation of food.