Abstract
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.
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