The content of 2,3-butanediol ((R,R) and meso isomers) and 1,2-propanediol in grape berries and “liquid samples” (all non-berry extracts) from the Tokaj wine region of Hungary was investigated. Our aim was to find out how the activity of Botrytis cinerea influences the concentrations of these compounds compared with healthy grapes. Based on the measured concentrations, we can make a distinction between healthy berries and noble, rotted, so-called aszú berries. We also investigated if there is a difference between finished aszú wines and liquids intended for aszú production. We wanted to investigate the amount and distribution of the stereoisomers of 2,3-butanediol and their proportions. The results of the HS-SPME-GC-FID analysis of the samples showed significant differences in the 2,3-butanediol content between healthy and botrytised, aszú berries and between liquid samples for aszú production and aszú wines. In the berry samples, meso-2,3-butanediol could not be detected, whereas in the liquid samples, we found good amounts of this isomer. This may be due to the fact that the appearance of the meso form of 2,3-butanediol is a consequence of alcoholic fermentation. Significant differences were found between wines from healthy grapes and wines from botrytised grapes in terms of the levo-2,3-butanediol content, so that from an analytical point of view, a difference can be made between wines from healthy and botrytised grapes. No significant differences were found between berry and liquid samples in terms of 1,2-propanediol concentrations during our tests.
In the present study, we investigated the extent to which specific sulphur dioxide-producing wine yeasts produce SO2 during alcoholic fermentation and whether the SO2 they produce is sufficient to prevent oxidation during wine storage. Fermentation was carried out at 12 °C and 20 °C. After inoculation with yeast, the evolution of free and total sulphurous acid concentrations, acetaldehyde concentrations (11.6–46.9 mg L−1) and total polyphenol concentrations (137.4–244.7 mg L−1), including leucoanthocyanin and catechin concentrations (leucoanthocyanidin: 8.5–75.1 mg L−1; catechin: 70.8–115.4 mg L−1), were investigated during the storage of fermented wines. The amount of free sulphur dioxide was measured between 5 and 10 mg L−1. Total sulphuric acid ranged from 6 to 22 mg L−1, taking into account the results of the three years studied. The aim of our tests was to observe whether the use of sulphur-producing yeasts during the ageing of fermented wines showed any benefit. The results of all three vintages tested showed that neither the 12 °C nor the 20 °C fermented batches showed any advantage in using sulphur dioxide-producing yeasts. Our results show that there is no clear evidence that the yeast produces sufficient sulphur dioxide during fermentation and that there is no clear demonstrable benefit from its use.
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