Kapcsándi, Viktória and Neményi, Miklós and Lakatos, Erika (2013) EFFECT OF MICROWAVE TREATMENT OF THE GRAPE MUST FERMENTATION PROCESS. In: Food Science Conference 2013 - with research for the succes Darányi Program, 2013. 11. 7-8., Budapest.
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Abstract
Our work during the fermentation process grape must was investigated. In our study we performed a comparison of different treatments (conductive, microwave, yeast, conductive + yeast, microwave + yeast) samples obtained by the fermentation of grape must. During the experiment, control samples also were compared with the results. The fermentation period was studied in samples of sugar, alcohol and acidity changes. Compared to the control sample, the sample was warmed hotplate, a microwave treatment received from the yeast supplement, in addition to yeast inoculation heating also received a hotplate and microwave treatment and yeast fermentation properties of samples is also given supplements. The treatments of the samples decreased faster than sugar, the fermentation time is, at best, approximately 40% shorter.
| Item Type: | Conference or Workshop Item (Lecture) |
|---|---|
| Subjects: | S Agriculture / mezőgazdaság > S1 Agriculture (General) / mezőgazdaság általában |
| Depositing User: | Dr. Erika Lakatos |
| Date Deposited: | 25 Sep 2014 07:04 |
| Last Modified: | 25 Sep 2014 07:04 |
| URI: | http://real.mtak.hu/id/eprint/16643 |
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