Investigation of using different specified yeasts and early protein stabilization for Tokaji dry wines

University of Tokaj, Lorántffy Institute, Department of Viticulture and Oenology, 3950Sárospatak Eötvös str.7., Hungary

Abstract

The use of special-purpose yeasts is becoming increasingly important in winemaking practice due to counterweight negative effects of climate change. There are no specified commercially available yeasts for most autochthonous grape varieties in the wine region of the world, just as in the case of Kövérszőlő, which plays an important role in the Tokaj wine region. The world's winemaking practices are increasingly shifting towards making new wines as quickly as possible in a given vintage, with a lower quantity, more conscious use of chemicals and minimising sulphurisation in the interests of sustainability. There are bentonite materials on the market with low-iron granulate that can be added to the must, removed with the lees at the end of fermentation and used to obtain a new wine with a clean smell and high purity of stable white must. In this study, different special yeast products of Erbslöh were tested in comparison with spontaneous fermentation in the important autochthonous variety Kövérszőlő. At the same time, the influence of simultaneous and early protein stabilization was analyzed. The aim was to explore the changes in analytics and sensor technology and the adaptation to the current market requirements.