Examination of heat treatments at preservation of grape must


  • Péter Korzenszky Szent István University, Faculty of Mechanical Engineering, Institute of ProceEngineering, Department of Metrology, Páter K. u. 1., 2100 GödöllÅ‘
  • Erik Molnár Szent István University, Faculty of Agricultural and Environmental Sciences, Department of Chemistry and Biochemistry, Páter K. u. 1., 2100 GödöllÅ‘




grape must, preservation, CO2 concentration, microwave, heat treatment


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.


Download data is not yet available.


Metrics Loading ...


Del Pozo-Insfran, D., Balaban, M. O., Talcott, S. T. 2006. Microbial Stability, Phytochemical Retention, and Organoleptic Attributes of Dense Phase CO2 Processed Muscadine Grape Juice, J. Agric. Food Chem., vol. 54, no. 15, p. 5468-5473, https://doi.org/10.1021/jf060854o DOI: https://doi.org/10.1021/jf060854o

Garnacho, G., Kaszab, T., Horváth, M., Géczi, G. 2012. Comparative study of heat-treated orange juice, Journal of microbiology biotechnology and food sciences, vol. 2, no. 3, p. 446-457. Retrieved from the web: http://www.jmbfs.org/issue/october-november-2012-vol-2-no-3/garnacho_jmbfs_rf/?issue_id=1498&article_id=3

Géczi, G., Horváth, M., Kaszab, T., Garnacho, A., G. 2013. No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods. Plos one, vol. 8, no. 1, p. 1-12 https://doi.org/10.1371/journal.pone.0053720 DOI: https://doi.org/10.1371/journal.pone.0053720

Géczi, G., Sembery, P. 2010. Homogeneous heating in the inhomogeneous electric field, Bulletin of the Szent István University, p. 309-317. ISSN 1586-4502

Kapcsándi, V., Lakatos, E., Kovács, A., J., Neményi, M., 2012. Alacsony teljesítményű mikrohullámú sugárzás hatása olaszrizling must erjedésére, (Effects of low power microwave radiation on the fermentation of Italian Riesling grape must), in Hungarian language XXXIV. Óvári Tudományos Nap, Mosonmagyaróvár, NyME Mezőgazdaság- és Élelmiszertudományi Kar, p. 62-67.

Korzenszky, P., Sembery, P., Géczi, G. 2013. Microwave Milk Pasteurization without Food Safety Risk, Potravinarstvo, vol. 7, no 1, p. 45-48. https://doi.org/10.5219/260 DOI: https://doi.org/10.5219/260

Lafon-Lafourcade, S., Geneix, C., Ribereau-Gayon, P., 1984, Inhibition of Alcoholic Fermentation of Grape Must by Fatty Acids Produced by Yeasts and Their Elimination by Yeast Ghosts, Applied and environmental microbiology, vol. 47, no. 6, p. 1246-1249. PMid: 16346561 DOI: https://doi.org/10.1128/aem.47.6.1246-1249.1984

Marsellés-Fontanet, R., Á., Puig, A., Olmos, P., Mínguez-Sanz, S., Martín-Belloso, O., 2009. Optimising the inactivation of grape juice spoilage organisms by pulse electric fields, International Journal of Food Microbiology vol. 130, no. 3, p. 159-165. https://doi.org/10.1016/j.ijfoodmicro.2008.12.034 PMid: 19246114 DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.12.034

Shea, A., J., Comfort, 2008, Guide to Red Winemaking, MoreFlavor Inc., p. 17-24., Retreived from the web: http://www.morewinemaking.com/public/pdf/wredw.pdf

URL1: http://www.kfki.hu/~cheminfo/hun/mvm/arc/preysz.html

URL2: http://www.verlieftwines.com/gallery-4/must/




How to Cite

Korzenszky, P. ., & Molnár, E. . (2014). Examination of heat treatments at preservation of grape must. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 38–42. https://doi.org/10.5219/328