Antioxidant activity of tokaj essence by Zuzana Eftimova, Jarmila Eftimová, Ľudmila Balážová

“…Tokaj essence is produced by fermentation of concentrated must from botrytised grape berries. …”
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Detection of microbiota in the vineyards of the Tokaj wine region by Ivana Regecová, Slavomí­r Marcinčák, Jozef Nagy, Peter Popelka, Boris Semjon, Pavlina Jevinová, Monika Pipová, Martin Král, Marián Kovalčí­k

“…Tokaj is an important Central European wine-growing area with controlled planting and authorized varieties of white vines. …”
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Determination of biogenic amine content of Tokaj Wine Specialities by M. Kállay

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Investigation of the cultivation value of old grapevine cultivars in Tokaj in 2004-2006 by Zs. Varga, F. Bényei, P. Jr. Bodor, I. Fazekas

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Study on the Penicillin-content of botrytized wines and noble rotted berries in Tokaj-region by M. Kállay, Zs. Bene

“…Favourable 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. …”
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Study on the yeast and mould biota of the botrytized grapes in Tokaj region in two years by Zs. Bene, I. Magyar

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Comparison of Different Categories of Slovak Tokaj Wines in Terms of Profiles of Volatile Organic Compounds by Katarína Furdíková, Andrea Machyňáková, Tereza Drtilová, Ivan Špánik

Subjects: “…tokaj…”
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Introducing historical landscape in the cultural heritage conservation through the example of the Tokaj wine region in Hungary by Krisztina Albert

“…The Tokaj wine region has been declared as a historical landscape by the decree of the National Ministry of Human Capacities in 2012. …”
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The effect of different nitrogen fertilization rates on yield and quality of marigold (Calendula officinalis L. 'Tokaj') raw material by Beata Król

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Paesaggi d’eccezione, paesaggi del quotidiano. I casi di Cinque Terre, Saint- Émilion, Tokaj by Maristella Storti

“…The study foresaw the comparative analysis of the local appropriation of the “exceptional universal value” that legitimates the inscription of the “cultural landscapes” of the Cinque Terre, of Saint Émilion and of Tokaj to the World Heritage for Humanity between 1997 and 2002. …”
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Tracking potential source areas of Central European loess:examples from Tokaj (HU), Nussloch (D) and Grub (AT) by Schatz Ann-Kathrin, Qi Yue, Siebel Wolfgang, Wu Jiade, Zöller Ludwig

“…While adirect correlation of loess and potential source rocks is dif-ficult, the comparison with floodplain sediments is mostpromising and confirms previous hypotheses. Loess fromTokaj and Grub is most likely a mix of material transportedby the Danube River and sediments from the surroundingmountains. …”
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NEW TENDENCIES IN WINE TOURISM IN TOKAJ WINE REGION (HUNGARY): THE DECREASING ROLE OF TOKAJI ASZÚ AS A DOMINANT BRAND by Nikolett DROTÁR, Gábor KOZMA

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Exploring the interplay between the core microbiota, physicochemical factors, agrobiochemical cycles in the soil of the historic tokaj mád wine region by Judit Remenyik, László Csige, Péter Dávid, Péter Fauszt, Anna Anita Szilágyi-Rácz, Erzsébet Szőllősi, Zsófia Réka Bacsó, István Szepsy Jnr, Krisztina Molnár, Csaba Rácz, Gábor Fidler, Zoltán Kállai, László Stündl, Attila Csaba Dobos, Melinda Paholcsek

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Vinification without <i>Saccharomyces</i>: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence) by Hajnalka Csoma, Zoltán Kállai, Zsuzsa Antunovics, Kinga Czentye, Matthias Sipiczki

“…The examination of the yeast biota of 22 botrytised Tokaj Essence wines of sugar concentrations ranging from 365 to 752 g∙L⁻¹ identified the osmotolerant <i>Zygosaccharomyces rouxii</i>, <i>Candida (Starmerella) lactis-condensi</i> and <i>Candida zemplinina</i> (<i>Starmerella bacillaris</i>) as the dominating species. …”
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Determination of Ochratoxin A and Ochratoxin B in Archived Tokaj Wines (Vintage 1959–2017) Using On-Line Solid Phase Extraction Coupled to Liquid Chromatography by Aneta Kholová, Ivona Lhotská, Adéla Uhrová, Ivan Špánik, Andrea Machyňáková, Petr Solich, František Švec, Dalibor Šatínský

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Compounds with Antiviral, Anti-Inflammatory and Anticancer Activity Identified in Wine from Hungary’s Tokaj Region via High Resolution Mass Spectrometry and Bioinformatics Analyses by Gergő Kalló, Balázs Kunkli, Zoltán Győri, Zoltán Szilvássy, Éva Csősz, József Tőzsér

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HPLC Analysis of Polyphenols Derived from Hungarian Aszú from Tokaj Wine Region and Its Effect on Inflammation in an In Vitro Model System of Endothelial Cells by Arnold Markovics, László Csige, Erzsébet Szőllősi, Hajnalka Matyi, Andrea Diána Lukács, Nóra Réka Perez, Zsófia Réka Bacsó, László Stündl, Judit Remenyik, Attila Biró

“…Collectively, this research contributes to a more thorough understanding of the bioactive molecules of aszú from the Tokaj wine region.…”
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Redox and Hormonal Changes in the Transcriptome of Grape (<i>Vitis vinifera</i>) Berries during Natural Noble Rot Development by Miklós Pogány, Tamás Dankó, Júlia Hegyi-Kaló, Evelin Kámán-Tóth, Dorottya Réka Szám, Kamirán Áron Hamow, Balázs Kalapos, Levente Kiss, József Fodor, Gábor Gullner, Kálmán Zoltán Váczy, Balázs Barna

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The Impact of Soil Erosion on the Spatial Distribution of Soil Characteristics and Potentially Toxic Element Contents in a Sloping Vineyard in Tállya, Ne Hungary by Manaljav Samdandorj, Farsang Andrea, Barta Károly, Tobak Zalán, Juhász Szabolcs, Balling Péter, Babcsányi Izabella

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Monitoring the Diversity of the Yeasts Population which are Present in the Musts Obtained from the Grapes Harvested in Iordana-Apold, Riesling Italian –Blaj, Royal Feteasca Jidvei and Hárslevelű – Tokaj by Enikő Gaspar, Letiția Oprean, Ovidiu Tița, Ecaterina Lengyel, Horia Oltosutean

“…The paper’s aim is to emphasize the variety of the yeasts populations which are present in the musts from inland and Tokaj areas. The study is based on the alcoholic fermentation on the four strains which were selected for this purpose, the isolation of the specific yeasts and the quantification of the obtained results through in the data base. …”
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