## 3 Results
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Day of** & \multirow{2}{*}{**Fermentation Method**} & **Year 2017** & **Year 2018** & **Year 2019** \\ \cline{3-4}
**Measurement** & & \multicolumn{3}{c}{**Free SO\({}_{2}\) Concentration (mg L\({}^{-1}\))**} \\ \hline  & spontaneous-cold & \textless{}5 & 6 & \textless{}5 \\  & inoculated-cold & \textless{}5 & \textless{}5 & \textless{}5 \\
1 & spontaneous-warm & \textless{}5 & \textless{}5 & \textless{}5 \\  & inoculated-warm & \textless{}5 & \textless{}5 & \textless{}5 \\ \hline  & spontaneous-cold & \textless{}5 & 5 & \textless{}5 \\
2 & inoculated-cold & \textless{}5 & \textless{}5 & \textless{}5 \\  & spontaneous-warm & \textless{}5 & \textless{}5 & \textless{}5 \\  & inoculated-warm & \textless{}5 & \textless{}5 & \textless{}5 \\ \hline  & spontaneous-cold & 8 & 9 & 7 \\
3 & inoculated-cold & \textless{}5 & 5 & \textless{}5 \\  & spontaneous-warm & 8 & 7 & 6 \\  & inoculated-warm & 8 & 7 & 6 \\ \hline  & spontaneous-cold & 8 & 10 & 6 \\
5 & inoculated-cold & 6 & 5 & 5 \\  & spontaneous-warm & 5 & \textless{}5 & 5 \\  & inoculated-warm & \textless{}5 & \textless{}5 & \textless{}5 \\ \hline  & spontaneous-cold & \textless{}5 & \textless{}5 & \textless{}5 \\
7 & inoculated-cold & 5 & 5 & \textless{}5 \\  & spontaneous-warm & \textless{}5 & \textless{}5 & \textless{}5 \\  & inoculated-warm & \textless{}5 & \textless{}5 & \textless{}5 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Changes in the free sulphur dioxide content (mg L\({}^{-1}\)) during storage in three vintages (2017, 2018, 2019) (LOD of the method: 5 mg L\({}^{-1}\)). In the three vintages, the total polyphenol content, leucanthocyanin concentration and catechin content were compared in the fermented wines. In the fermented samples, the aforementioned compounds were compared per vintage according to the degree of fermentation and whether or not the samples were inoculated. Statistical evaluations at the 95% (\(p\) = 0.05) significance level clearly show that in all three vintages, the samples inoculated with warm fermented special sulphur-producing yeast had significantly higher total polyphenol content compared to the spontaneously fermented samples. This can be explained by the fact that the amount of sulphur dioxide produced by the sulphur-producing yeast inhibited the oxidation of polyphenols to a significantly greater extent than in the samples fermented at lower temperatures. The leucanthocyanin and catechin concentrations in all three vintages were found to be significantly higher in the spontaneously cold fermented samples than in the other samples when tested at the 95% (\(p\) = 0.05) significance level. This is the reason why the inoculation with specific yeast is recommended in contrast to spontaneous fermentation; since the amount of bitter flavoring substances and the bitter taste sensation is significantly higher in the spontaneously fermented samples. Based on the polyphenol composition of the wines, no significant difference in the total polyphenol content of the spontaneous samples fermented at different temperatures was found. However, the inoculated samples showed an increase in polyphenol content when fermented at room temperature compared to cold fermentation. The highest values for leucanthocyanin and catechin were obtained in the cold spontaneously fermented sample. For the inoculated samples, temperature had no significant effect on leucanthocyanin content; while for catechin, a small increase was observed in the wine fermented at room temperature (Table 3). The total polyphenol content of wines fermented with a special sulphate starter culture was higher for both fermentation temperatures compared to the spontaneously fermented wines. The evolution of the leucanthocyanin and catechin content showed that both components were present in higher concentrations during storage of the cold fermented wines due to the effect of the special starter culture.