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  1. Noble rot - Wikipedia

    • Noble rot (French: pourriture noble; German: Edelfäule; Italian: Muffa nobile; Hungarian: Aszúsodás) is the beneficial form of a grey fungus, Botrytis cinerea, affecting wine grapes. Infestation by Botrytis requires warm and humid conditions, typically around 20 degrees celcius and above 80% humidity. If the weather stays wet, the undesirable form, "bunch … See more

    Effect on grapes

    When Botrytis cinerea infects grapes, it initiates several physiological changes that are crucial for the development of noble rot wines. The fungus penetrates the grape skins while feeding on the grapes, causing microscopi… See more

    Origins

    According to Hungarian legend, the first aszú (a wine using botrytised grapes) was made by Laczkó Máté Szepsi in 1630. However, mention of wine made from botrytised grapes appears before this in the Nomenklat… See more

    Table of Contents
     
  1. Noble rot, also known as ‘Botrytis Cinerea’, is a fungus that attacks healthy ripe grapes. It weakens the skins of the grape which, in turn, accelerates the evaporation of the water, causing the fruit to shrivel and start to look more like a raisin.
    www.virginwines.co.uk/hub/blog/what-is-noble-rot/
    Noble Rot, officially known as Botrytis Cinerea, is a good fungus, which in the right climatic conditions attacks very ripe, thin-skinned grapes. As a result of this benevolent attack, grapes start to shrivel like raisins. Grape flavors and sugars become more concentrated.
    www.bordeaux.com/us/Bordeaux-Magazine-US/Jo…
    Meanwhile, the grapes will become slightly shriveled and take on a brown, raisin-like hue. In the end, the grapes lose about half of their water content. This, wine lovers, is called noble rot. It’s a delicate process, and winemakers have to be extra attentive when harvesting to pluck these grapes at the prime level of infection.
    vinepair.com/articles/wine-101-terms-noble-rot/
    Noble rot not only concentrates the sugar content by dehydrating the grapes but also introduces unique flavors that are indispensable for the characteristic profiles of certain wines. Unlike normal mold or rot, that taints and damages the grapes, noble rot has a complexity of flavor and sweetness that is a wonder in the winemaking world.
    sipcru.com/educate/noble-rot-a-unique-contributor …
    ‘Noble Rot’ basically does two things to wine: it intensifies the sweetness level and adds flavor complexity. Intensifies Sweetness ‘Noble Rot’ causes grapes to dehydrate while maintaining the sugar levels. More wine grapes are needed to make the same amount of juice and thus the juice has higher sugar content.
    winefolly.com/deep-dive/they-call-it-noble-rot-botrytis/
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