Journal
CIENCIA E TECNICA VITIVINICOLA
Volume 35, Issue 2, Pages 76-106Publisher
ESTACAO VITIVINICOLA NACIONAL
DOI: 10.1051/ctv/20203502076
Keywords
Botrytization; Botrytis cinerea; noble rot; sweet wines
Categories
Funding
- Portuguese National Funding Agency for Science and Technology [LEAF] [UID/AGR/04129/2020, DL 57/2016/CP1382/CT0025]
- Fundação para a Ciência e a Tecnologia [DL 57/2016/CP1382/CT0025] Funding Source: FCT
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Noble rot wine is a specific type of sweet wine that derives from the infection of grape berries by a fungus called Botrytis cinerea. These wines are produced in specific wine regions around the world, with Sauternes region of France and Tokay region of Hungary being the most famous ones. The purpose of the current article is to provide a systematic review on the different stages of botrytized wines production, including a detailed analysis of the technical aspects involved. Specifically, it describes the process and development of berry infection by B. cinerea, and special emphasis is given to the main stages and operations of winemaking, conservation, aging and stabilization. A complex combination of a number of parameters (e.g., very specific environmental conditions) explains the rarity of noble rot occurrence and highlights the uniqueness of botrytized wines.
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