Vol. 9 No. 2 (2003)
Articles

Study on the Penicillin-content of botrytized wines and noble rotted berries in Tokaj-region

Published June 24, 2003
M. Kállay
Szent István University, Faculty of Food Sciences, Department of Oenology, Budapest
Zs. Bene
Szent István University, Faculty of Food Sciences, Department of Oenology, Budapest
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APA

Kállay, M., & Bene, Z. (2003). Study on the Penicillin-content of botrytized wines and noble rotted berries in Tokaj-region. International Journal of Horticultural Science, 9(2), 91-94. https://doi.org/10.31421/IJHS/9/2/399

Favourable parameters are offered to the formation of noble rot caused by Botrytis cinerea by the climatic conditions, soil circumstances and grape-varietes of Tokaj-region. As the result of noble rot, aszú-berries represent the most important raw material of the world-wide known Tokaji Aszú Wine. The objective of this study was to measure the penicillin-content of aszú-berries and Tokaj Wine Specialities. As the result of infection of Botrytis free way can be opened in front of other mould strains, especially Penicillium and Aspergillus. There is a possibility to the presence of Penicillium chrysogenum on the surface of aszú-berries during noble rotting process. P. chrysogenum was found to produce the so called Naturally Derived Penicillins such as Penicillin-V (phenoximethyl-penicillin).

According to our findings the Penicillin-V content was detected between 0.4 and 26 mg/1 wine and 0-74 mg/kg aszú-berry. These values do net have therapeutic effect, but physiological benefit and it can be a basis to the qualification of the raw material of Tokaj Wine Specialities naturally together with the other component of noble rotted berries and botrytized wines.

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