The Influence of Treatment of Saccharomyces cerevisiae Inoculum with a Magnetic Field on Subsequent Grape Must Fermentation

168-hour old Saccharomyces cerevisiae wine yeast cells on Petri dishes were exposed to a homogenous static magnetic field of 140 mT for periods of 24, 48 or 72 hours and then used as inoculum for the alcoholic fermentation of Malvasia grape must. The exposure to the magnetic field improved the fermentation process kinetics. Biomass and ethanol yields of fermentations inoculated with treated inoculum were higher than those in the control fermentation, which was inoculated with an untreated inoculum. Treatment of the inoculum with the magnetic field also led to faster consumption of glucose. Higher levels of ethanol, acetaldehyde, 1-propanol, 2-butanol, isoamil alcohol and lactic acid were detected. Faster consumption of tartaric acid was indicated, while no effect was identified in malic acid consumption

The Influence of Treatment of Saccharomyces cerevisiae Inoculum with a Magnetic Field on Subsequent Grape Must Fermentation

168-hour old Saccharomyces cerevisiae wine yeast cells on Petri dishes were exposed to a homogenous static magnetic field of 140 mT for periods of 24, 48 or 72 hours and then used as inoculum for the alcoholic fermentation of Malvasia grape must. The exposure to the magnetic field improved the fermentation process kinetics. Biomass and ethanol yields of fermentations inoculated with treated inoculum were higher than those in the control fermentation, which was inoculated with an untreated inoculum. Treatment of the inoculum with the magnetic field also led to faster consumption of glucose. Higher levels of ethanol, acetaldehyde, 1-propanol, 2-butanol, isoamil alcohol and lactic acid were detected. Faster consumption of tartaric acid was indicated, while no effect was identified in malic acid consumption