EFFECT OF MICROWAVE TREATMENT OF THE GRAPE MUST FERMENTATION PROCESS

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