botrytization
Botrytization is the process by which ripe grapes are infected by the fungus Botrytis cinerea in a way that can concentrate flavors and sugars, producing distinctive botrytized wines. When the infection is favorable and controlled, the result is often called noble rot; if conditions are unfavorable, the same fungus can cause gray rot, which damages fruit and reduces quality.
The fungus colonizes grape skins, producing enzymes that break down cell walls and promote partial berry shriveling.
Successful botrytization relies on specific microclimates. Mornings or autumn fogs moistens the vineyards to encourage Botrytis,
Notable botrytized wines include Sauternes and Barsac from Bordeaux, Tokaji Aszú from Hungary, and certain late-harvest
Botrytization remains a unique winemaking approach that bridges agricultural risk and meticulous vineyard management with the