Protein-based clarification agents were tested to clarify Chardonnay grape musts during sedimentation. The experiments were conducted in the Etyek–Buda Wine Region in Northwest Hungary over four vintages between 2020 and 2023. The performance of the treatment agents was influenced by several factors, such as the composition of the grape must (the absolute concentration and the relative ratio of phenolic compounds) which varied with the vintage characteristics, the physiological and phenolic ripeness of the grapes, and the composition of the clarifying agents itself. Recent investigations show that fully ripe fruit juices can be clarified more effectively, and the effectiveness increases when different types of clarification agents are combined with the plant proteins, e.g., PVPP greatly facilitates the removal of phenolic compounds. The tested plant protein-based clarification agents did not influence the YAN source of the grape musts before fermentation. Our investigations proved an effective impact of these preparations even during the first steps of wine technology. Sensory properties and chemical stability are improved by decreasing the polyphenol content before fermentation, and, besides the good technological effects, wines treated with plant protein agents can be included in the vegan diet.

The study compared the effects of conventional and vegan processing aids in the clarification of must, focusing on the phenolic and sensory characteristics of must and wine. The hypothesis was that plant protein could provide results similar to those of conventional aids containing proteins of animal origin, especially in aromatic grapes, where hyperoxidation is avoided. Conducted in 2024 in Etyek-Buda, Hungary, the initial trials subjected the Irsai Olivér grape must to gravity sedimentation with various agents. Vegan processing aids, notably the combination of pea protein and chitin-glucan, showed a gentle impact on the assimilable nitrogen content and a similar reduction in turbidity to those with animal proteins. Nitrogen flotation trials compared gelatin and the vegan alternative (a combination of pea protein and chitin–glucan) in Irsai Olivér and Chardonnay must clarification. The removal of phenolic substances was monitored using the Folin–Ciocalteu method, the acid butanol assay, and the vanillin assay. In addition, nitrogen levels were evaluated before and after the flotation experiments. The plant-based processing aid effectively improved the sensory quality of Irsai Olivér. However, the gelatin-treated Chardonnay was fresher and less bitter than the vegan option, which was less balanced and more bitter with weaker aroma and flavor.

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.