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

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dc.contributor.authorKállay, M.
dc.contributor.authorBene, Zs.
dc.date.accessioned2021-06-28T09:58:37Z
dc.date.available2021-06-28T09:58:37Z
dc.date.issued2003-06-24
dc.description.abstractFavourable 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.en
dc.formatapplication/pdf
dc.identifier.citationInternational Journal of Horticultural Science, Vol. 9 No. 2 (2003) , 91-94.
dc.identifier.doihttps://doi.org/10.31421/IJHS/9/2/399
dc.identifier.eissn2676-931X
dc.identifier.issn1585-0404
dc.identifier.issue2
dc.identifier.jatitleInt. j. hortic. sci.
dc.identifier.jtitleInternational Journal of Horticultural Science
dc.identifier.urihttps://hdl.handle.net/2437/314205en
dc.identifier.volume9
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/399
dc.rights.accessOpen Access
dc.rights.ownerInternational Journal of Horticultural Science
dc.subjectnoble roten
dc.subjectpenicillinen
dc.subjectPenicilliumen
dc.subjectTokajien
dc.titleStudy on the Penicillin-content of botrytized wines and noble rotted berries in Tokaj-regionen
dc.typefolyóiratcikkhu
dc.typearticleen
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