The vinification methods of Tokaj Aszu, Sauternes and Trockenbeerenauslese sweet wines

Abstract

This dissertation reviews Botrytised wine in general, and Tokaj Aszú, Sauternes and Trockenbeerenauslese late-harvest wines in particular, and discusses the findings of studies.

The phenomenon of 'noble rot' is described in a comprehensive manner, highlighting the consequences of its occurrence in winemaking, the difficulties it imposes and the beneficial outcomes of its metabolic activity in the production of Botrytis-affected wines.

As with most phenomena, the unique effects of the fungus were discovered by chance, and the wines were initially produced in those areas where climatic conditions favoured its development.

The pathogen degrades organic compounds needed for its metabolism; converting some (or bio-transforming them) into other substances, it creates new by-products, some of which are of gustatory importance to the wines.

The vinification methods of the three wine styles are presented, highlighting differences in tradition, regional regulations and trial and error based experience in the different producing countries. The resultant wines are different in sensory properties, chemical composition and age-ability.

These differential concepts are still evolving, varying within regions according to desirable styles, market demands and appositions.