It should be based on the rule that the higher the alcohol content in the wine the more sugar in it. To stop the fermentation at the right time in several ways. The most simple, economical and environmentally friendly - lowering the temperature of fermentation. The most beneficial wine "walks" at a temperature of 18-25 degrees C. Therefore, to stop the fermentation you can move the vessel with the wine in a cool room, with temperatures below 10 degrees C.
In the manufacture of home-made wine should also take into account the varietal characteristics of berries and fruits, suitable to produce the conditions for their maturation and processing, conditions of fermentation and storage of the finished product.
There is another method to stop fermentation sulfur dioxide. At the moment the necessary wine to remove sediment and add sulfuric anhydride 2,5-3,5 g per 10 liters of wine. This stops the fermentation, the wine is sweet or semi-sweet, depending on desire.
If we are talking about preserving the product and preventing the emergence of bacteria which can cause fermentation, then you can use the proven folk remedies, of which there are many: a jar of jam cover with gauze soaked in alcohol or vodka, compotes – parchment, a fruit store in a well-ventilated, dry room, shifting each layer of crisp uncoated paper.
Can be digested chemicals that have not fully oxidized or restored carbon atoms. These include amino acids, alcohols, organic acids, etc. by fermentation usually produces several products. By referring to the formed and accumulated in the process distinguish the products of alcoholic fermentation, butyric, lactic, propionic acid and others.People have learned to use the fermentation process for the preparation of foodstuffs, wine, alcohol, for better food preservation.