Published in Wine
Biological effect of magnetic field on the fermentation of wine

During the transformation process of matter is produced energy, which afterwards interacts with matter itself, and other forms of energy. Energy induced electromagnetic appliances may affect the processes occurring in biological systems. 

Researchers from the Slovak University of Agriculture have evaluated the wine fermentation process of the magnetic field with different amplitudes of electromagnetic induction, the constant exposure of 30 minutes a day for 10 days. The device for inducing magnetism was constructed at the Department of Fruit Growing, Viticulture and Enology at Slovak University of Agriculture in Nitra for research purposes. Essence of the device lies in the way of the management of direct current, which flows through the coil. Volume of direct current is regulated by network autotransformer. Output of network autotransformer is rectified by two-way bridge rectifier. The coil is powered by a direct current voltage pulse. This device has a maximum value of the magnetic induction at 150 mT. At full power it must be supplied from three-phase socket with a rated current of 32 A. For our experiment, we chose wine grape variety of Hibernal, from Nitra wine region. The magnetic field induced by the electromagnetic device has an impact on the process of fermentation and sensory characteristics of a young wine. As part of the sensory profile, they noticed higher levels of residual sugar and speed up of the fermentation process and the process of purifying of the young wine. 

The results, published on Potravinarstvo Slovak Journal of Food Sciences. 11, (1): 575-579, 2017, show that the influence of magnetic field on grape juice during the entire fermentation process and production of wine is a convenient way to improve the quality of wine without side effects or any chemical additives.

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