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…

Does bioprotection by adding yeasts present antioxydant properties?

AIM: The bioprotection by adding yeasts is an emerging sulfur dioxide alternative. Sulfur dioxide is a chemical adjuvant used for its antiseptic, antioxidasic and antioxidant properties. Faced with the societal demand (Pérès et al., 2018) and considering the proven human risks associated with the total doses of sulfur dioxide (SO2) present in food requirements (García‐Gavín et al., 2012), the reduction of this chemical input is undeniable.
Read More

Simulating the impact of climate change on viticultural systems in various European vineyards

Aim: Global climate change affects regional climates and hold implications for wine growing regions worldwide (Jones, 2007, 2015; van Leeuwen and Darriet, 2016). The prospect of 21st century climate change consequently is one of the major challenges facing the wine industry (Keller, 2010).

Read More

Natural variability and vine-growers behaviour

Le vigneron est confronté à une variabilité naturelle omniprésente, liée au millésime et aux facteurs pédoclimatiques. Depuis 10 ans, en Champagne, la relation qu’entretient le vigneron avec l’espace a évolué. Les exemples d’entreprises collectives à vocation territoriale se sont multipliés : gestion de l’hydraulique viticole, maillages de groupements de conseil viticole (Magister), sites en confusion sexuelle, réseau maturation, analyses de sols par secteur, …

Read More

WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

Read More

Effets des pratiques agro-viticoles sur l’activité biologique et la matière organique des sols : exemples en Champagne et en Bourgogne

The notion of terroir covers multiple components, from geology, pedology, geomorphology and climatology (Doledec, 1995), to aspects that are less well identified but which also intervene in the “typicality” of wines. This justifies the “zoning” approach (Moncomble and Panigaï, 1990) to define homogeneous areas, under the same agro-viticultural management and also identified at the product level (Morlat and Asselin, 1992).

Read More