What is the Hungarian term for the measurement of sugar content in sweet Tokaji wines?

The Hungarian term for the measurement of sugar content in sweet Tokaji wines is "Puttonyos." This term specifically indicates the level of sweetness based on the quantity of Aszú grapes used in the wine-making process. Each puttony represents a unit of measure that corresponds to the amount of Aszú grapes added to the base wine, affecting the wine's overall sweetness. For example, a Tokaji wine labeled with a higher puttonyos number indicates a greater sugar concentration, which contributes to the wine's luscious characteristics and rich flavor profile.

In the context of Tokaji wine, "Szamorodni" refers to a style of wine made from both botrytized and non-botrytized grapes, but does not measure sugar content directly. "Aszú" relates to the botrytized grapes used in making sweet Tokaji wines but does not denote the sweetness level itself. "Tokaji" is simply the designation of the wine region and does not pertain to the specific measurement of sweetness. Thus, "Puttonyos" is the accurate term for determining the sugar content in these renowned Hungarian wines.