Impact of climate change on the (poly)phenol composition of botrytization in the Tokaj wine region

Tokaj wine region is famous for its aszú wines, which are made of noble rotted raw materials. There is also a continuous change in the life activity of Botrytis cinerea as a result of climate change, which not only alters the rate of acidification but also its characteristic biochemical processes. Increasing sugar content is associated with a fructose excess, an increase in succinic acid, fumaric acid, citric acid, a change in the composition of phenolic compounds and an increase in phenolic acid content. This study examines the polyphenol content measured in the last 4 vintages and presents the typical phenolic acid composition.