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  • 1 Department of Oenology, Faculty of Food Sciences H-1118 Budapest, Ménesi út 45. Hungary
  • 2 Department of Oenology, Faculty of Food Sciences H-1118 Budapest, Ménesi út 45. Hungary
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The most important base material of the famous wine Tokaji Aszú is the noble rotted grapes attacked by Botrytis cinerea under special conditions. The objective of this study was to determine the quantitative and qualitative composition of the yeast and mould biota present on the surface of aszú-berries in the year of 2000 and 2001, and to compare these findings with the observations made in previous vintages. The studied years represented extremely different conditions for the noble rot, so the effect of the vintage on the quantitative and qualitative composition of the microflora was more pronounced than in the earlier years. The excellent year of 2000 resulted in yeast and mould counts (mean logarithmic values are of 4.47 and 4.72) significantly lower than found in the extremely poor vintage of 2001 (meanain values areof  6.58 for yeasts and 7.10 for total moulds). The place of sampling (vineyard or winery) had less impact on the quantitative composition of the microbiota, than found in in the formerprevious, less extreme years. The results of qualitative analysis, however, confirmed that the taxonomic composition of the yeast biota depends on the place of sampling, showing that the storage conditions of aszú grapes before vinification should be studied and optimized.

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