Kállay, M., Török, Z., & Korány, K. (1999). Investigation of the Antioxidant Effect of Hungarian White Wines and Tokaj Wine Specialities. International Journal of Horticultural Science, 5(3-4), 22–26. https://doi.org/10.31421/IJHS/5/3-4/37
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Authors investigated the antioxidant effect of wine-phenolics, expressed as total antioxidant status (TAS-value). This property may play an important role in elimination of the harmful effects of free radicals in human body.
Independently of their polyphenol composition, special quality Tokaj wines did not show extremely high TAS-values. In Tokaj Aszu wines the total antioxidant status was independent of the "puttony" number but was influenced by the length of aging time.