Terroir 2014 banner
IVES 9 IVES Conference Series 9 Polyphenol content examination of Tokaji Aszú wines

Polyphenol content examination of Tokaji Aszú wines

Abstract

 There are two important conditions which determine the nascency of particular Tokaj wines comulatively: 

  • distinctive savour and fragance called the „aszú” taste and caused by Botritis c.
  • Tokaj nature which come from the barrel and other special aging methods 

We must state that two conditions above are only prevalent in the case when the processed grapes are full or over ripened, besides following the Tokaj wines preparation criterions (grape variety, soil, microclimate, vintage, etc.). These two conditions mentioned before were followed up only sensory based analysis up to now, altough the study of chemical idetified compounds which confirms these are obviuos. This study about the investigatation of the polyphenol compounds biological effect, next to definiate the tirosol, one of the simple phenol content from these wines. The grape stem and wine contents are changing during the infection of Botritis c., also the aminoacid content is decreasing. It is therefore assumed that the Tyrosine content derived from amino acids present in lower concentrations in the Tokaji wines. The Tyrosol (p-hydroxyphenyl ethanol) belongs to the simple phenols compounds and generated oxidative decarboxylation of the alcoholic fermentation only. It is oenological significance in sensory value itself, because it have a bitter taste, which could give that bitter flavour over 25 mg/l concentration. 

Also could be detect a significant differences in the simple phenolic and polyphenolic composition from each vintages at same sugar content level. We continue our investigations worthwhile. It is important to determine the polyphenolic compounds due to their positive health effects and simple polyphenols, including the amount of Tyrosol too, which also keep track of the Tokaj wines.

Download the PDF

DOI:

Publication date: August 18, 2020

Issue: Terroir 2014

Type: Article

Authors

S.D. Nyitrainé, B. Nagy, M. Kállay 

Corvinus University of Budapest, Institute of Viticulture and Oenology Department of Oenology H-1118 Budapest, Ménesi út 45. 

Contact the author

">Sárdy  

Keywords

Tokaj, polyphenol, aszú, wines, tyrosol, Botrytis

Tags

IVES Conference Series | Terroir 2014

Citation

Related articles…

Effects of graft quality on growth and grapevine-water relations

Climate change is challenging viticulture worldwide compromising its sustainability due to warmer temperatures and the increased frequency of extreme events. Grafting Vitis vinifera L.
Read More

Phloem anatomy traits predict maximum sugar accumulation rates

Heat and water stress can accelerate berry sugar accumulation and lead to excessive sugar-to-acid ratios at harvest, producing bland, overly-alcoholic wines. Selecting grapevines for slower sugar accumulation could help maintain wine quality under future, hotter conditions, but these efforts have been stymied by our limited understanding of the traits determining sugar accumulation rates. Here, we measured traits characterizing the structure and anatomy of the sugar transport system – the phloem – in 16 winegrape cultivars and tested for relationships with sugar accumulation rates and cultivar climate classifications.

Read More

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Read More

Organic mulches improve vine vigour, yield and physiological response in a semi-arid region

Recycled organic mulch within the row in vineyard floor management has become an interesting ecological strategy to adapt the crop to climate change consequences in semi-arid regions.
This study aimed to assess the impact of three recycled organic mulches [straw (STR), grape pruning debris (GPD), and spent mushroom compost (SMC)] and two conventional soil management practices [herbicide (HERB) and under-row tillage (TILL)] on vegetative vigour (NDVI), production (kg/plant), and physiological parameters (δ13C in grapes and leaf gas exchange during four grapevine phenology stages). Additionally, temperature and water soil parameters were collected at three soil depths. Data was collected during the 2021 and 2022 grapevine growing seasons in La Rioja, Spain.

Read More

Effect of pre-fermentative addition of oenological tannins on the volatile composition and colour characteristics of white wines

This study investigates the effect of pre-fermentative addition of oenological tannins on basic physicochemical parameters, total polyphenols index (TPI), antioxidant activity (DPPH method), colour traits, and volatile organic compounds (VOCs) of white wines made from ‘Vermentino’ or ‘Erbaluce’ grapes (Vitis vinifera).

Read More