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Tokaji: Forever Amber
Vol. 2, No. 3 (Summer 2002), pp. 59-63
Published by: University of California Press
Stable URL: http://www.jstor.org/stable/10.1525/gfc.2002.2.3.59
Page Count: 5
You can always find the topics here!Topics: Wines, Communism, Botrytis, Wine making, Oxidation, Flavors, Vineyards, Viticulture, Oxygen, Cellars
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Hungary's Tokaji dessert wines have been produced as botrytis ('noble rot') wines since the first half of the 17th century. A variety of evidence demonstrates conclusively that these wines have long been produced by maturation methods that encourage the influence of oxygen and result in amber color, associated aromas and a characteristic chemical composition. A special peculiarity in this regard is Tokaji's content of amino acids and aldehydes. At this time, however, post-Communist, foreign-owned wineries are seeking to minimize the role of oxygen and change traditional style by asserting that oxidatively matured Tokaji was a Communist-period aberration.