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• Effect of certain bentonite products on the temporal variation of elemental content in white wine

  15-21.

  N. Rakonczás

  Z. Kállai

  G. Antal

  B. Kovács

  I. J. Holb

  Views:

  55

  The 'terroir' character of wines can be shaped with certain technological elements such as bentonite fining. Bentonite is an agent used for the removal of thermolabile proteins in wines. However, during fining, the quantity of certain wine components can change, including the elemental composition of the wine. According to the recommendations of bentonite suppliers, wines should be racked off the bentonite fining sediment within 2-3 weeks. However, in winemaking practice, wines can remain on bentonite fining sediment for up to 1-4 months. One reason for this is that racking wines off the sediment has a negative impact on wine quality. Thus, it is a question of how much the later or earlier racking time can alter the elemental content of the wine. Our study aimed to examine the elemental content of wines treated with three different bentonite products sampled from over the bentonite fining sediment at various time points. Our investigation was conducted with the 2019 vintage white wine of the University of Debrecen. Fining was performed with three bentonite products: Nucleobent, BW200, and Granubent Poretec. The sampling schedule following fining was: 0 days - unfined control, 7th, 14th, 27th, 56th, and 85th days. The macro-, meso-, and microelement contents (P, K, Ca, Mg, S, Al, Na, B, Cr, Mn, Fe, Co, Ni, Cu, Zn, Sr, Cd, Ba, and Pb) of the wines were determined using ICP OES and ICP MS devices. Our results showed significant changes in the Al, Na, Cr, Fe, Co, Ni, Sr, Ba, Cu, and Pb contents of the wines depending on the sampling time. It is noteworthy that all three bentonite products increased the Al and Pb contents of the wines. For Fe, dynamic increases were observed over time with the BW200 product, reaching the threshold value of susceptibility to brakeage. However, from a winemaking technology perspective, it was favorable for the Cu content of the wines to decrease with both earlier and later racking times, for all bentonite products examined. Based on the elemental analyzes of the white wines studied, it can be concluded that racking of wines should be timed according to the recommendations of suppliers.

• Determination of biogenic amine - content of natural wines

  91-95.

  M. Kállay

  D. Sárdy

  Views:

  351

  Nowadays the consumption of natural wines has been increased. In parallel with the higher demand, the study of the parameters of natural wines has also developed. The amines being produced during the decarboxylization procedure of amino acids could be one of the most important features of natural wines. The objective of this study was to measure the biogenic amine content of natural wines from 2000 and 2001. We have determined that the biogenic amine content of natural wines is not different from the biogenic amine composition of normal wines. There was not any considerable difference between the years. In complience with the average tendency, red wines contain higher histamine-, tiramine- and serotonin values than white wines.

• Investigation of the Antioxidant Effect of Hungarian White Wines and Tokaj Wine Specialities

  22-26.

  M. Kállay

  Z. Török

  K. Korány

  Views:

  488

  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.

• Legal harmonization of the Hungarian horticulture conditioned by the accession

  23-28.

  S. Farkas

  Views:

  305

  In the EU-horticulture is treated with special care. As far as its regulation is concerned, different orders are in force to single branches. The regulation of the branch of medicinal plants is related chiefly to the processing, because the overwhelming part of the basic material is to be imported. More preoccupation falls to the ornamental plant branch, although both the production and the turnover are controlled by the market. Irrespective of this fact, the quality standards are high. Also the production and the sale relations are carefully circumscribed, with special regard to the processing procedures. In the control of the quality an important role devolves on the producers' organizations, likely in our country on the so-called TESZ-es (Cooperatives for production and sale). In this regard the domestic prescriptions took much over of the EU practices.

  The structure of sales in vegetable and fruit branches is continously changing, the demands of the consumers are more and more satisfied by the super- and hypermarkets. Their marketing organizations offer almost the half of the total of quantity commodities. In consent with the processing industry they raise quite severe requirements to producers. These requirements are to be taken into account also among our circumstances. There is a similar situation valid in the viticulture and winery. Within these branches we are able to compete on good chances of adapting our regulations to those of the EU. In this area there falls also responsibility to our vine-growing communities. Particulary a watch must be kept over the reputation of our renown quality wines and the results already achieved must be protected.

  The competent ministries — at first the Ministry of Agriculture and Rural Development — has already shown great flexibility to the desires in regard to the expectable legal harmonization. The legislative, registrative and controlling activities are to be continued in this mentality.

   

• Determination of biogenic amine content of Tokaj Wine Specialities

  87-90.

  M. Kállay

  Views:

  312

  The knowledge of the finest composition of the Tokaj Wine Specialities is an indispensable task. The presence of the biogenic amines as an eventual combination of hygiene, technology and activity of Botrytis cinerea is a very important point of view in the future. The objective of this study was to measure the biogenic amine-content of Tokaj Wine Specialities.

  According to our findings, the histamine-concentration remained lower than the prescribed end values, but ill the case of serotonine, there were significant measured values. During the fermentation period, in the first cycle there was a decrease in the concentration of biogenic amines, but with the advancement of fermentation, an increase was found.