Chloe Zhang
Fermentation is the process of converting carbohydrates to alcohol or organic acids using microorganisms like yeast or bacteria. It is used in the production of various food items, including grape wine. The choice of container for fermentation is critical as it can affect the quality and safety of the final product. While glass containers are commonly used for fermentation, some people opt for plastic containers due to their lightweight and cost-effective nature. However, the use of plastic containers for fermentation, especially for grapes, has sparked concerns about potential health risks and flavour alterations.
| Characteristics | Values |
|---|---|
| Fermentation in plastic containers | Possible, but depends on the type of plastic |
| Recommended types of plastic | HDPE, PET |
| Downsides of plastic containers | More permeable than glass, potential to hold on to flavours, higher risk of cross-contamination, potential for chemicals to leach into the liquid |
| Recommended alternatives | Mason jars, glass jars, food-grade plastic, glass bottles |
| Sanitation | Containers must be meticulously sanitized inside and out, and hands must be sanitized as well |
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What You'll Learn
The type of plastic matters
The type of plastic you use for grape fermentation matters. Experts often caution against using plastic containers for fermentation because some types of plastic can leach chemicals into your food during the fermentation process. This is especially true when your food is in contact with the container for a long time, as is the case with fermentation.
Fermentation generates acids, and these acids can cause certain plastics to break down, releasing chemicals. The most common concern is Bisphenol A (BPA), a chemical compound in certain plastics linked to potential health risks. Other plastic contaminants include phthalates, which can leak into your brine when the wrong type of plastic is used.
To avoid chemical contamination, use containers made from "food-grade" plastic that are labelled as BPA-free. These plastics are tested to be non-toxic for food contact and tend to resist breaking down, even when you're fermenting foods that are highly acidic, like kimchi or kombucha.
HDPE and PET are considered the best types of plastic for fermentation. PET is the type of plastic used in most clear plastic bottles, including 2L Coke bottles, and is very good at preventing air permeability. HDPE plastic is usually white or coloured or semi-opaque white (like milk jugs) and lets in more air than PET but still very little.
If you are using recycled containers, it is recommended to use glass rather than plastic. Glass containers can be easily cleaned and sterilized in a dishwasher and oven, whereas plastic containers are more likely to hold on to flavours and are more susceptible to scratches, which can harbour unwanted microorganisms.
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Cross-contamination
Firstly, it is important to select the right type of plastic. Some types of plastic can leach chemicals, such as Bisphenol A (BPA) and phthalates, into the food during fermentation. These chemicals are linked to potential health risks. To avoid this, choose containers made from ""food-grade" plastic that are BPA-free. HDPE (High-Density Polyethylene) and PET are considered the safest plastics for fermentation as they are resistant to acid and do not easily break down. LDPE (Low-Density Polyethylene) is also generally food-safe. On the other hand, plastics with the recycling labels #3, #6, and #7 may include harmful chemicals and should be avoided.
Secondly, plastic containers can be more challenging to sanitise than other materials. Plastic is easily scratched, leaving abrasions that can harbour bacteria and other microorganisms. These scratches can be difficult to clean thoroughly, even with boiling water, and can lead to cross-contamination. Glass containers, on the other hand, can be easily sanitised in a dishwasher and oven without the same risk of scratching.
Additionally, the pH level of the fermenting grapes is important to consider when using plastic containers. Fermentation creates an acidic environment, which can cause certain plastics to break down faster and leach chemicals into the food. Food-safe plastics are designed with food acids in mind and are less likely to dissolve or leach chemicals. However, it is crucial to ensure that the plastic container is suitable for the specific pH level of the fermented product.
Furthermore, cross-contamination can occur if the plastic container has been previously used for storing other foods. Residual flavours and odours can remain in the plastic, affecting the taste of the fermented grapes. This is especially true if the container is not properly sanitised between uses. Therefore, it is recommended to use new containers or those specifically designed for fermentation, such as mason jars or kimchi-making tubs, to reduce the risk of cross-contamination.
Overall, while plastic containers can be used for grape fermentation, it is crucial to select the right type of plastic, ensure proper sanitisation, consider the pH level, and avoid reusing containers to prevent cross-contamination and ensure the safety and quality of the final product.
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Cleaning and sterilisation
Plastic containers can be used for grape fermentation, but it is important to ensure that they are properly cleaned and sanitised to prevent off-flavours and bacterial formation. Here are some detailed steps for cleaning and sterilising plastic containers for grape fermentation:
- Firstly, it is important to note that plastic containers should be made of HDPE or PET plastic, which are suitable for fermentation.
- Avoid using recycled plastic containers, as they may leach unwanted chemicals during the fermentation process.
- Rinse the container with warm water to remove any visible residue or soil.
- Fill the container with warm water and add a scoop of OxiClean (ensure it is the green lid version with no dyes or fragrances). Let it sit overnight. OxiClean is a sodium percarbonate-based cleaner that effectively sanitises the container.
- The next day, dump the OxiClean solution and rinse the container thoroughly with hot water at least three times to ensure all residue is removed.
- Avoid scrubbing the container with brushes or abrasive materials, as plastic can scratch easily. Scratches can harbour bacteria and unwanted microorganisms, which can be difficult to remove.
- As an alternative to OxiClean, you can use unscented household bleach. Use approximately four tablespoons of bleach for a 25-litre container filled with water, and let it sit for a minimum of two hours or overnight.
- Rinse the container with clean water to remove any bleach residue, as bleach can negatively impact the flavour of your ferment.
- For an additional sanitising step, fill the container with water and add an appropriate amount of StarSan (approximately 1oz per 5 gallons). StarSan is commonly used in fermentation to sanitise equipment.
- After sanitising, dump the StarSan solution and shake out any remaining foam. Ensure the container is completely dry before use to prevent any unwanted microbial growth.
- If you wish to use a chlorine-based sanitiser, opt for a chlorine sanitizer without bleach, as bleach can react with certain compounds and create an unpleasant aroma in your ferment.
Remember, proper cleaning and sanitisation are crucial to ensure the success of your grape fermentation and to avoid any unwanted flavours or bacteria.
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Air permeability
The air permeability of a container is an important factor to consider when fermenting grapes. While some oxygen is necessary during the fermentation process, too much oxygen can lead to oxidation and potential infection.
Different types of plastic have varying degrees of air permeability. For example, HDPE plastic, which is typically white or coloured, allows more air permeation than PET plastic. However, it's important to note that even within the same type of plastic, there can be variations in air permeability due to factors such as container thickness and surface area.
In the context of grape fermentation, plastic containers may not provide the same level of air permeability control as glass containers. Glass is generally considered a better barrier against oxygen, and it does not carry the same risk of cross-contamination as plastic containers, especially if they have been previously used for other purposes.
That being said, some sources suggest that the difference in oxygen permeability between glass and plastic may not significantly impact the fermentation process. Once fermentation begins, the yeast produces carbon dioxide, which displaces most of the oxygen in the container. Additionally, the yeast consumes oxygen during the reproduction stage, further reducing the amount of oxygen present.
Ultimately, the decision to use plastic or glass containers for grape fermentation depends on various factors, including personal preference, the specific type of plastic, and the desired level of control over oxygen exposure. While plastic containers may be more permeable to air, proper sanitation practices and monitoring during fermentation can help mitigate potential issues.
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Long-term vs short-term fermentation
Fermenting grapes in plastic containers is possible, but it depends on the type of plastic. HDPE and PET plastics are considered the best types of plastic for fermentation. However, plastic is more permeable than glass, which may not be ideal for long-term ferments. Additionally, plastic can retain flavours, and scratches on plastic surfaces can harbour unwanted microorganisms.
Now, when it comes to long-term versus short-term fermentation of grapes, there are several considerations and techniques to keep in mind. The duration of fermentation can vary depending on the desired outcome, the type of grapes used, and the winemaking style.
Long-term Fermentation
Long-term fermentation, also known as extended maceration (EM), involves leaving the grape pulp or must in contact with the wine for an extended period. This technique is commonly used with red grapes to extract more colour, tannins, pigments, and body from the skin and pulp. The duration of EM can range from one to four weeks, and it is crucial to keep the fermenter closed during this phase to protect the wine from oxidation.
Short-term Fermentation
Short-term fermentation, or primary fermentation, is the more vigorous portion of the process, where approximately 70% of the total alcohol content is produced. It typically lasts between three to seven days, but can sometimes extend to 14 days. The duration depends on various factors, including the specific gravity of the wine, the temperature, and the activity of the yeast. It is important to monitor the specific gravity using a hydrometer to determine when to rack the wine into a secondary fermenter.
Factors Affecting Fermentation Duration
The length of fermentation can be influenced by several factors, including the type of grapes, the desired flavour profile, and the presence of wild or cultured yeast. For example, red grapes may require longer primary fermentation to extract more tannins and pigments, while the use of wild yeast can introduce unique flavours but may also contribute to spoilage. Additionally, the temperature and oxygen levels during fermentation play a significant role in the speed and quality of the process.
In summary, the choice between long-term and short-term fermentation depends on the specific goals of the winemaker. Long-term fermentation allows for a more complex extraction of flavours and colours, while short-term fermentation focuses on a faster, more vigorous production of alcohol. By understanding the characteristics of their grapes and the desired outcome, winemakers can make informed decisions about the duration of fermentation to create their desired wine style.
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Frequently asked questions
Yes, but it is not recommended. The best types of plastic for fermentation are HDPE and PET. However, plastic containers are more permeable than glass, and they can also hold on to flavours.
Plastic containers can leach chemicals into your food during the fermentation process. This is especially true when your food is in contact with the container for a long time. Fermentation generates acids, and these acids can cause certain plastics to break down, releasing chemicals.
Avoid using recycled containers, scratched containers, or containers that are not labelled BPA-free or food-grade.
Plastic containers are lightweight and easy to stack, making them convenient for storage. They are also less expensive than glass containers.
To sanitise plastic containers for fermentation, wash them with hot, soapy water and rinse them with very hot water. You can also use a sanitising solution like StarSan. It is important to sanitise both the inside and outside of the container and your hands.
