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  • 1 University of West Hungary, H-9200 Mosonmagyaróvár, Vár u. 2, Hungary
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The aim of our experiments was to demonstrate the non-thermal effect of microwave treatment on Saccharomyces cerevisiae fermentation activity. 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) heat transfer; (ii) microwave treatment; (iii) inoculation with yeast, and (iv) their combinations. The results of the treatments were compared with respect to alcohol concentration, sugar content, and acidity. The results proved that sugar content of the treated samples rapidly decreased compared to the control sample, and fermentation time was 40% shorter in the fastest case. These results can be explained by the yeast inoculation and microwave treatment. Due to non-thermal effects, fermentation capacity increased by about 30%, while the energy consumption decreased.

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