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…

Grafting, the most sustainable way to control phylloxera over 150 years

Just over 150 years ago, phylloxera, daktulosphaera vitifoliae, was introduced to europe, and particularly france, from north america via imports of american vitis plants. This aphid, with its complex biology and life cycle, has spread rapidly to most vineyards, causing rapid and lethal decline of v. Vinifera vines due to the primary and secondary damage it causes to the roots. In response to this pest, and given the economic importance of the french wine sector, professional representatives organised into ‘agricultural societies’, scientists and public authorities rallied together to identify the exact causes, seek solutions and try to stem the serious socio-economic crisis that ensued.
Read More

Scientific research for an «Ad Maiora 4.1C» application «A step back towards the future universally sustainable EME4.1C». A concrete example of forward-looking and revolutionary entrepreneurial choices in the vine and wine sector

In 1979 an enlightened and farsighted business owner in an area and in an activity unknown to him and in 120 hectares of land cultivated with corn and wheat expressed to one of us that he wanted to start a business in the wine sector. The first innovative “Vigna Dogarina Scientific Applicative Project” has become famous and harmoniously inserted in and with the “Territoir” of eastern Veneto in northeastern Italy. The revolutionary project allowed one of us: 1. to put into practice results of research related to the applied philosophy, vision, methodology of the “Great MetaEthic Chain 4.1C®” algorithm of the “Conegliano Campus 5.1C®” that considers all material, immaterial, spiritual, technical, economic, environmental, social, existential, relational, ethical, MetaEthical factors with basic indexing in a harmonious chain “ 4.1C®” and application “5.1C®”, 2. to implement:

Read More

Australia’s Wine Future: A Climate Atlas

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...
Read More

Chemical and microbiological evaluation of Ribeiro wines (NW Spain)

Wine produced under Designation of Origin (DOP) Ribeiro, the oldest DOP in Galicia (NW Spain), are elaborated using local grape cultivars, grown at the valleys of Miño, Avia and Arnoia rivers. The landscape formed by slopes and terraces and the peculiar climate of continental character, softened by the proximity of Atlantic Ocean, make it an area of excellent aptitude for vine cultivation. In addition, small-scale farming and the use of traditional techniques for vineyard management provide a great diversity to Ribeiro wines. This study presents the evaluation of red and white wines (bottled or bulk wines) from DOP Ribeiro, produced between years 2018-2022.

Read More

Global warming effects on grape growing climate zones within the Rioja Appllation (DOCa Rioja) in north Spain

Aims: The aims of this work were (1) to assess the changes in some of the main bioclimatic indices used for climate viticultural zoning within the Rioja Appellation area in the north of Spain between 1950-2014 (60 years), and (2) to carry out a comprehensive sociological evaluation among grapegrowers and winemakers of this region, to better understand the impact of climate change on their activity, their degree of concern about it and the potential adaptation measures they would be willing to adopt to cope with it in future years.

Read More