Pasteurization of homemade wine. Wine stabilization. Sterilization of wine containers.
Pasteurization is used to accelerate the maturation of young wine, improve its flavor, and kill any microorganisms present. This technology involves heating the beverage in the absence of air to a temperature of 55–65°C.
Pasteurization prevents virtually all microbial diseases, including:
rancidity;
thorn (lactic decomposition of tartaric acid);
fatness (sliming);
acetic souring;
flour;
lactic and tartaric fermentation, among others.
Experiments have shown that the taste of the beverage is not only preserved but even improved by this treatment. Even the finest and most refined wines tolerate these high temperatures well. It should be noted that pasteurization does not guarantee the prevention of diseases that may develop later due to failure to meet the required conditions. However, beverages that have undergone this treatment will have a more stable shelf life.
Necessary conditions for proper pasteurization
For this process to proceed properly, several conditions must be met:
The wine must be sufficiently clear. This ensures that suspended substances will not affect the taste of the drink (due to dissolution or changes during heating).
This should be done immediately after bottling (while there is no sediment). If the bottles already have sediment, the wine should be decanted into another clean container before heating. Opaque wine aged in barrels is pre-filtered, preferably without introducing air to prevent oxygen absorption. Otherwise, increased oxidation may occur, which will further develop a specific flavor.
The heating process should be performed so that the wine exits the pasteurizer at the same temperature as when it entered (cold). Failure to follow this rule will significantly alter the bouquet and color of the wine.
The pasteurization temperature should not exceed 70°C.
It's desirable for the wine to enter the pasteurizer in a thin layer. This will allow it to heat up more evenly and quickly to the required temperature.
Gases and other volatile products released during heating should be reabsorbed by the wine upon cooling.
Certain requirements also apply to the materials and design of the apparatus. First, it should be made of materials resistant to the solvent action of wine and with a high thermal conductivity. Second, it should be easy to sterilize. Third, it should be easy to disassemble for cleaning, washing, and repair if necessary. Several types of pasteurizers are currently in use, which can be divided into plate and tubular types.
How to pasteurize wine at home
The classic pasteurization process is carried out in special apparatuses by heating and holding for 10-20 minutes at 50-60°C. This process can easily be carried out at home. However, it's important to remember that the stabilized must must undergo mandatory filtration and clarification. This process is carried out in several key stages:
Remove from the sediment, filter, and clarify.
Pour into clean, prepared bottles.
Cork and tie with heavy string.
Heat in a double boiler. The temperature should not exceed 68 degrees Celsius (the boiling point of alcohol is 78°C). The time for this stage depends on the bottle size: 15 minutes for 0.5 liters, 20 minutes for 0.7 liters, and 25 minutes for 1.0 liters. It's also important to remember that each type of wine requires maintaining a specific temperature:
• For low-alcohol table wines, no more than 55°C;
• For semi-sweet wines, no more than 60°C;
• For dessert wines, up to 65°C.
Once the required temperature has been reached, the wine should be kept at the set temperature and then cooled.