Tokaj wines

Saccharomyces species other than S. cerevisiae have often been found during spontaneous fermentation of sweet wines, such as S. bayanus and S. paradoxus during the natural fermentation of Tokaj wine (Naumov et al., 2000,2002 Sipiczki et al., 2001) and S. uvarum in the natural fermentation for the production of Recioto and Amarone wines (Dellaglio et al., 2003 Torriani et al., 1999 Tosi et al., 2009 Zapparoli et al., 2003). 

Naumov, G. I., Naumova, E. S., Antunovics, Z., and Sipiczki, M. (2002). Saccharomyces bayanus var. uvarum in Tokaj wine-making of Slovakia and Hungary. Appl. Microbiol. Biotechnol. 59, 727-730. 

Antunovics, Z., Csoma, H., and Sipiczki, M. (2003). Molecular and genetic analysis of the yeast flora of botrytized Tokaj wines. Bull. OIV 76, 380-397. 

Bene, Zs. and Magyar, I. (2004). Characterization of yeast and mould biota of botrytized grapes in Tokaj wine region in the years 2000 and 2001. Acta Aliment. Hung. 33, 259-267. 

Kallay, M., Torok, Z., and Korany, K. (1999). Investigation of the antioxidant effect of Hungarian white wines and Tokaj wine specialties. Int. ]. Hort. Sci. 5, 22-27. 

Magyar, I. and Bene, Zs (2006). Morphological and taxonomic study on mycobiota of noble rotted grapes in the Tokaj wine district. Acta Aliment. Hung. 35, 237-246. 

Miklosy, E. and Kerenyi, Z. (2004). Comparison of volatile aroma components in noble rotted grape berries from two different locations of Tokaj wine district in Hungary. Anal. Chim. Acta 513,177-181. 

The harvest in the region is typically very late (from the beginning of October to the end of November). In contrast to several other wine districts, in Tokaj, noble rot is desired to reach where desiccation creates extremely high concentration levels (Fig. 6.1). Optimally botrytized berries (locally called aszu berries) are brown, with violet hues, resinlike, and fully shriveled. Flardly any fungal mycelium and conidia are visible or are totally lacking on the surface of the skin. The total extract is above 60°Brix, which corresponds to 500-800 g/1 sugar in the juice (Bene, 2004). 

Beside Eszencia and Aszu, Tokaj specialty wines include three more types, Forditas, Maslas, and Szamorodni (Eperjesi, 2010 Kirkland, 1996). Szamorodni (meaning "as it was bom") is the most internationally well known. In vineyard sections where the selection of botrytized berries is unprofitable because of their limited presence or adverse weather conditions, noble-rotted and sound berries are harvested together. Vinification follows standard procedures, typical to other white wines. Depending on the initial sugar content of the must, the resulting wine is sweet or dry and is matured for 2 years (at least 1 year in oak barrels). 

Several botrytized wine specialties, other than Aszu, are also matured in the Tokaj cellars. Traditionally, these were exposed to the air for a short period. Today, this is a characteristic only of dry Szamorodni. During this phase a Saccharomyces film develops spontaneously on the wine s surface. This donates a flor sherry-like character to dry Szamorodni wines (Alkonyi, 2000 Magyar, 2010). The similarity involves only the flor character, since Tokaji Szamorodni never contains added alcohol. Moreover, its acidity and sugar-free extract content is very high and botrytis notes are present in the taste. 

The colonies of this black mold are common on the walls and equipment of Tokaj cellars. C. cellare utilizes only volatile compounds which are present in the airspace of the cellar. Since it cannot tolerate ethanol contents above 2% (v / v), it never grows directly on the surface of wine, either sweet or dry. It has no direct impact on the quality of wine, although it beneficially influences the purity and humidity of the air in the cellar (Dittrich, 1977 Magyar, 2006, 2010). 

Hajos, G., Sass-Kiss, A., Szerdahelyi, E., and Bardocz, S. (2000). Changes in biogenic amine content of Tokaj grapes, wines and aszu-wines. J. Food Sci. 65,1142-1144. 

Kallay, M. (2005). Some Thoughts on Tokaji Wines. Hung. Agric. Res. 14(2), 4—8, Tokaj-special edition. 

Kallay, M. and Bene, Zs (2003). Study on the Penicillin-content of botrytized wines and noble rotted berries in Tokaj-region. Int. J. Hort. Sci. 9, 91-94. 

Magyar, I., Kardos, C., Pomazi, A., and Maraz, A. (1999). Dynamics of Saccharomyces and non-Saccharomyces populations during fermentation of Tokaj Aszu wines. In "Oenology 99. Proceedings of the 6e Symposium International d Oenologie, Bordeaux", (A. Lonvaud, Ed.), pp. 394—398. Editions Tech and Doc, Paris. 

Sass-Kiss, A. and Hajos, G. (2005). Characteristic biogenic amine composition of Tokaj Aszu wines. Acta Aliment. Flung. 34, 227-235. 

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