02203nas a2200385   4500000000100000000000100001008004100002653001300043653001200056653001700068653001700085653001800102653001400120653001600134653002200150653002500172653001100197653001500208653002300223653002000246653001700266653001400283653001800297653001800315100001200333700002500345700001300370700001500383245004800398856015300446300001400599490000700613520117700620022002001797                                       d10aNMR test10aamphora10aAntioxidants10acaffeic acid10acaftaric acid10acatechins10aceramic egg10agalacturonic acid10ahydroxycinnamic acid10akvevri10amalic acid10aorganic production10ap-coumaric acid10aprocyanidins10aquercetin10asuccinic acid10atartaric acid1 aZ. Bene1 aB. Oláhné-Horváth1 aA. Kneip1 aP. Balling00aExamination of Skin-Fermented Natural Wines  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85139687497&doi=10.52091%2fEVIK-2022%2f3-1-HUN&partnerID=40&md5=13d7c4c2088787639df898c287f76778  a3964-39720 v683 aThe ancient white winemaking technology, "kvevri", is gaining more and more attention among consumers, not only because it is unique and special, but also because sustainability and closeness to nature are fundamental characteristics of this winemaking process. This is also shown by the fact that the traditional clay pot, ancient Georgian process was added to the UNESCO list of Intangible Cultural Heritage of Humanity in 2013, and in 2020 the International Office of Viticulture and Oenology (OIV) included white wine fermented on skins in the category of special wines. This wave is also present in Hungary, since "natural" wine and "orange wine" have already appeared in the 2021 legislation as "Other terms of limited use". The essence of the wine-making process is fermentation on the skins and micro-oxidation, the vessels of which can be various: amphora or kvevri, ceramic egg, spin barrel, depending on this, the chemical composition of the wines can change, as well as the formation of the precursor compounds of the aroma components. In the study, natural wines produced in the Tokaj wine region from the use of amphora and ceramic egg vessels were examined.  a04229576 (ISSN)