Physical treatments effect on fermentation

A method was developed for studying the effects of various treatments in the course of must fermentation. The raw material (must) was treated in different ways: (i) conductive; (ii) microwave treatment; (iii) inoculation with yeast and (iv) their combination. The results of the treatments were compared in the aspect of alcohol concentration, sugar content and acidity. The results suggest that the sugar content of the treated samples rapidly decreased compared to the control sample, and the fermentation time was shorter with 40% in the fastest case. These results are probably caused by the yeast inoculation and the microwave treatment