Examination of Wines from the Csongrád Wine Region and Monitoring of Fermentation

Abstract

The focus of our research was on two different grape and wine varieties from the Csongrád Wine Region. In the first part of our research, we examined wines of various strains and vintages made using oxidative and reductive techniques. Based on our results, differences in content were identifiable between vintages and between oxidative and reductive techniques, even samples were from the same cultivation site. In the second part of our research, we monitored the fermentation of wines in progress, applying various examination methods. The aim of our research was to gather information on the changes occurring during the fermentation. As the fermentation period progressed, the value of the dielectric constant continuously increased, which was related to the change in alcohol content. Based on our findings, fermentation monitoring based on the dielectric constant could be a well-applicable, chemical-free, and quickly executable method.