What is the proces that stops wine fermentation called?

While there are multiple techniques to stabilize wine, the key goal is to stop the yeast from consuming any remaining sugar and creating more alcohol. This is typically achieved through:

* Adding sulfur dioxide (SO2): This acts as an antimicrobial agent and inhibits yeast activity.

* Cooling: Lowering the temperature slows down yeast activity significantly.

* Filtration: Removing yeast cells from the wine prevents them from fermenting further.

* Adding alcohol: Increasing the alcohol content of the wine can also inhibit yeast activity.

It's important to note that "stabilization" encompasses a broader range of processes beyond just stopping fermentation. It also includes steps to prevent further changes in the wine, like clarifying it, removing unwanted flavors, and protecting it from oxidation.