Examination of heat treatments at preservation of grape must

Abstract

Heat treatment is a well-known process in food preservation. It is made to avoid and to slow down food deterioration. The process was developed by Louise Pasteur French scientist to avoid late among others wine further fermentation. The different heat treatments influence the shelf life in food production. In our article we present the process of grape must fermentation, as grape must is the base material of wine production. The treatment of harvested fresh grape juice has a big influence on end product quality. It is our experiments we examined the same grape must with four different methods in closed and in open spaces to determine CO2 concentration change. There are four different methods for treatment of grape juice: boiling, microwave treatment, treatment by water bath thermostat and a control without treatment. As a result of the comparison it can be stated that the heat treatment delays the start of fermentation, thereby increasing shelf life of grape must. However, no significant differences were found between two fermentation of heat-treated grape must by the microwave and water-bath thermostat. The different heat treatment of grape must base materials was done at the laboratory in Faculty of Mechanical Engineering of Szent István University. The origin of the table grapes used for the examination was Gödöllő-hillside.

The Microbiological Characteristics of the Microwave-treated Samples and the Convection-heat-treated Samples Shows No Deviation in Case of Surface Water Treatment

“…Based on the comparative studies, it was found that based on the increase in CO2 concentration that represents the fermentation process, the heat treatments delayed the fermentation process in all cases. But there was no detectable difference between the effect of microwave and convective heat treatment methods in this study either (KORZENSZKY -MOLNÁR 2014).…”

Blackcurrant Improves Diabetic Cardiovascular Dysfunction by Reducing Inflammatory Cytokines in Type 2 Diabetes Mellitus Mice

“…In the case of berries, raw fruits are sufficient, so heat treatment is rare. Heat treatment is a known process in food preservation that prevents and slows spoilage [27]. Therefore, blackcurrant has the disadvantage of being easily fermented due to its high sugar content, so heat treatment was performed on blackcurrant in consideration of various experimental methods.…”

Comparing microwave and convective heat treatment methods by applying colour parameters of wine

“…The possibility of microwave pasteurization has been a determining field of research conducted by a team at the Faculty of Mechanical Engineering, Szent Istv an University (formerly G€ od€ oll} o University of Agricultural Science) for nearly 20 years. The feasibility of microwave heat treatment as well as its energy-saving and technological advantages are proved (Sembery & G eczi, 2008;G eczi & Sembery, 2010;Garnacho et al, 2012;G eczi et al, 2013a;G eczi et al, 2013b;Korzenszky et al, 2013;Korzenszky & Moln ar, 2014). Their research covers the heat treatment of fresh milk immediately after milking and the continuous fermentation of fruit juice (apple, orange juice, grape must) in order to increase the shelf life as well as to improve the quality of liquid products.…”