Vintage Effect on the Strain Dependent Dynamics of Ethanol Production in Vineries of Tokaj (original) (raw)

The dynamics of ethanol production of local strains of three yeast species and their ternary mixtures was examined in two Tokaj vineries. Although, the performance of them diverged significantly in first etaps of vinification-up to the utilization of half of the sugar content of grape juice-the variations vintages per vintages surpassed the strain-dependent alterations. The divergence in the latter aspect diminished during the last etap, and the ethanol concentration in young wines fermented by Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris (2 local strains of each) and their mixtures did not vary considerably (c.v. 4.2%). The vinification of grape juice performed more rapidly in fermentors inoculated with strains of S. cerevisiae, S. uvarum and St. bacillaris as well as with their mixtures than in spontaneously How to cite this paper: Kállai, Z. and Oros, G. (2021) Vintage Effect on the Strain Dependent Dynamics of Ethanol Production in Vineries of Tokaj. Advances in Bioscience and Biotechnology, 12, 31-44.