IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 A new chemiluminescence method related to molecules derived from Botrytis cinerea for characterization of Aszu wines from Tokaj, from Hungary

A new chemiluminescence method related to molecules derived from Botrytis cinerea for characterization of Aszu wines from Tokaj, from Hungary

Abstract

For the chemical characterization of Aszu wines from Tokaj region our aim is to develop a biochemical method which is related to Botrytis cinerea. As in these wines there are continuously present small amounts of Cytochrome C enzyme derived from apoptotic cells infected with Botrytis (1), and H2O2 produced during the oxidation of alcohols by Botrytis (2), and their oxidative interaction can produce reactive “ferril-peroxide complexes  inducing chemiluminescence (photon emission) (3), the  principle of method is as follows: the capability of various Aszu wines is measured by luminometer how they can stimulate the production of chemiluminescence of basal biochemical reaction (Cytochrome C + H2O2) compared to a standard solution of „artificial furmint”. The size of stimulation is expressed numerically by „Index of Stimulation” (I.S.). Based on a great number of measurements evaluated by statistical methods we created three categories for the quality of Aszu wines from the aspect of Botrytis effects valid for given laboratory condition. „Tokaj Aszu of poor quality”: I. S. < 2,79„Tokaj Aszu of outstanding quality”: I.S. = 2,80-3,54„Tokaj Aszu of excellent quality”: S.I. > 3,55 These categories correlate well with other factors of Aszu quality (aroma, flavour, smell) but do not cover them totally.  The I.S. values of Aszu wines show a significantly positive correlation with the concentrations of gluconic acid (p

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Sándor Sipka1, NagyAndrea1, Csősz Éva2 and Baráth Sándor1

1Division of Clinical Immunology University of Debrecen, Móricz Zs. Str. 22. 4032 Debrecen, Hungary
2Department of Biochemistry and Molecular Biology University of Debrecen, Hungary

Contact the author

Keywords

chemiluminescence assay, Botrytis cinerea, Aszu of Tokaj, Cytochrome C, hydrogen peroxide

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Control of bacterial growth in carbonic maceration winemaking through yeast inoculation

Controlling the development of the bacterial population during the winemaking process is essential for obtaining correct wines[1]. Carbonic Maceration (CM) wines are recognised as high-quality young wines. However, due to its particularities, CM winemaking implies a higher risk of bacterial growth: lower SO2 levels, enrichment of the must in nutrients, oxygen trapped between the clusters… Therefore, wines produced by CM have slightly higher volatile acidity values than those produced by the destemming/crushing method[2].

Read More

Étude de la cinétique de transfert du 2,4,6-trichloroanisole (TCA) entre des bouchons en liège naturel et le vin – premiers résultats

The last step in winemaking is packaging the wines for market placement, while preserving the quality attained during vinification. Since the 1980s, 2,4,6-trichloroanisole (TCA) has been recognised as an incidental and random contaminant of cork, with its migration into wine thought to contribute to ‘cork taint’. This molecule is not a cork component and little is known about how it is formed on trees. Its formation from the chlorine used to wash the cork stoppers, long suspected, has been excluded by the abandonment of chlorine washing.

Read More

The chemical composition of disease resistant hybrid grape cultivars and its impact on wine quality: an exploratory enquiry into sustainable wines

Disease resistant hybrid grape cultivars are now allowed in a number of EU wine PDOs, and are also accepted in a number of countries outside the EU. There is increasing interest in diseases resistant hybrid grape cultivars (RHGCs) because they allow for the production of healthy, high quality grapes with limited use of pesticides and the associated environmental and public health

Read More

Vitis v. corvina grapes composition and wine sensory profile as affected by different post harvest withering conditions

Context and purpose of the study – In Valpolicella area (Verona – Italy) Vitis vinifera cv. Corvina is the main wine variety to obtain, after grape withering, Amarone wine: this study was carried out in order to compare two different grape dehydration conditions with the aim of verifying the final composition of Corvina dried grapes and the organoleptic profile of corresponding Amarone wine.

Read More

Grape stems as preservative in Tempranillo wine

SO2 is the most widely used preservative in the wine industry. However, there are several drawbacks related with the use of SO2 in wine such as its toxicity and the unpleasant odor in case of excess.

Read More