Tokaji aszu

Today Tokaj-Hegyalja includes 5500 ha (13,600 acres) of vineyards, with soil types varying from predominantly red clay to loess with some types of volcanic debris, a mixture of white rhyolite, pumice, and perlite 

Country Hungary Hungary Hungary Germany/ Austria Germany/ Austria Germany/ Austria Austria 

Grape variety Furmint, Furmint, Furmint, Riesling, Riesling, Riesling, Riesling, Furmint 

Initial sugar content of juice, typical (g/i) 250-300 250S3500 700-800 250-300 300-350 350-400 300—400 

Initial actual alcohol content of juice, typical (%, v/v) 0 9-6b 0 0 0 0 0 

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Tokaji Szamorodni sweet Tokaji Aszu 3-6 puttonyos Tokaji Eszencia Ausiese Beerenauslese Trocken- beerenauslese Ausbruck... 

Numerous y- and 8-lactones were identified in Tokaji aszu grapes (Miklosy and Kerenyi, 2004 Miklosy et al., 2004). The odor notes of the y-lactones were described as resin- and caramel-like, roasted, or honey, while the 8-lactones exhibited characteristic notes of coconut, chocolate, and peach. The same lactones had been identified earlier from botrytized wines but not from normal wines (Schreier et al., 1976). Lactones are mostly found in oxidatively aged wines but seem to develop in fruit due to the oxidizing effect of B. cinerea, water loss, or Maillard reactions (Miklosy et al., 2004). 

FIGURE 6.4 Course of alcoholic fermentation and evolution of the yeast populations during spontaneous fermentation of Tokaji Aszu. Botrytized berries were macerated with fermenting must (A) or dry wine (B) (Magyar, 2010). 

S-Decalactone Coconut Tokaji Aszu Sweet Fiano Sauternes Schreier et al. (1976), Miklosy et al. (2000, 2004), Genovese et al. (2007), Sarrazin et al. (2007a)... 

Botrytized wines have historically been reputed to have extraordinary health benefits. Tokaji Aszu has been presumed to have curative powers for a long time (Kallay et ah, 1999). It was actually used as a medicine in... 

Since it is produced in response to fungal attack (see Jeandet et al., 2002), its elevated level in botrytized grapes and wines might be expected. However, studies with Tokaji Aszu (Kallay, 2005) revealed only low quantities of resveratrol isomers (0-2.39 mg/1). In contrast, their... 

Due to the concentrating effect of noble rot as well as the maceration widely used before pressing, these wines are rich in polyphenols. They provide more antioxidants than other white wines. This particularly applies to Tokaji Aszu, where maceration occurs in an alcohol medium (fermenting must or young wine). However, the concentration of resver-atrol and its derivatives is not significantly higher than in normal white wines, due to their decomposition by Botrytis oxidases. 

Magyar, I., Toth, T., and Pomazi, A. (2008). Oenological characterization of indigenous yeasts involved in fermentation of Tokaji aszu. Bull. OIV 81,35-43. 

Miklosy, E., Kalmar, Z., Polos, V., and Kerenyi, Z. (2000). Study of volatile aroma components in young Tokaji Aszu wines by GC-MS. Chromatographia 51, 305-308. 

Toth-Markus, M., Magyar, I., Kardos, K., Banszky, L., and Maraz, A. (2002). Study of Tokaji aszu wine flavour by solid phase microextraction method. Acta Aliment. Flung. 31,343-354. 

Kiss, J. and Sass-Kiss, A. (2005) Protection of originality of Tokaji Aszu Amines and organic acids in botrytized wines by high performance liquid chromatography, /. Agric. Food Chem., 53, 10042-10050. 

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