Botrytis, Bunch Rot, Noble Rot and Wine
Ah, Botrytis, or 'Bunch Rot', that fungus which can both destroy a crop and bring it to glorious fruition.
Botrytis cinerea (from the latin for "Grapes like ashes") or Botrytis, is a grey fungus that affects wine grapes. It is also called Botrytis bunch rot. The fungus gives rise to two different kinds of infections.
Botrytis
A fungus to which grapes are prone. Often it is bad news in the vineyard where it destroys grapes, but in a few places conditions allow it to develop beneficially as "Noble Rot".
Botrytis A benevolent fungus, Botrytis cinerea, that grows on grapes in humid conditions, shrivelling the skins and concentrating the flavour. Responsible for Noble Late Harvest, Pourriture Noble in French, Edelfaule in German, Muffa in Italian.
Botrytis cinerea see noble rot.
Botrytis cinerea is a fungus that affects wine grapes. Under humid climate conditions, Botrytis cinerea attacks grapes on the vines, leaving them shrivelled and dehydrated.
Botrytis cinerea
A mold that thrives on certain grapes, and contributes to the characteristic honeyed sweetness of Sauternes and late-harvest Rieslings.
Botrytis Cinerea: A mold that pierces grape skins, causing dehydration. Also called noble rot.
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Bouquet: The odors in wines from fermentation, processing, and aging, especially those that develop after bottling.
Botrytis cinerea
A mold that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
Bouquet
The complex of aromas that develops with age in fine wines; young wines have aroma, not bouquet.
Botrytis cinerea
The fungus that attacks the grape skins under specific climatic conditions (usually alternating periods of moisture and sunny weather). It causes the grape to become superconcentrated because it causes a natural dehydration.
Botrytis cinerea
"Noble Rot." A mold that attacks certain grapes, drying them out like raisins and producing intensely honeyed flavors in wines such as Sauternes and late-harvest Rieslings.
Botrytis: A Latin term for fungus encompassing all the rots, which can affect grapes and damage the resulting wine.
botrytis, fungus affecting grapes benevolently (as in the 'noble rot' responsible for great sweet wines) or simply spoiling them with mould, depending on conditions.
Botrytis: Botrytis blight or gray mold is a fungus disease which infects a wide array of herbaceous annual and perennial plants. The benevolent form is known as "noble rot" and is responsible for some of the world's finest sweet wines.
Botrytis Cinerea: A beneficial mold that causes grapes to shrivel and sugars to concentrate, resulting in sweet, unctuous wines; common botrytis wines include Sauternes, Tokay and German beerenauslese.
Botrytis
A fungus that destroys grapes. In a some places when drier conditions follow wetter ones it can be allowed to develop beneficially as "Noble Rot".
Botrytis cinerea - See Noble rot.
Bottle shock - Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors.
Botrytis: The desirable rot ("Edelfaule" in German) that afflicts grapes -- particularly Riesling -- late in the harvest season, causing the grapes to dry and shrivel, ...
Botrytis Cinerea. "Noble rot" fungus responsible for making some great dessert wines in Sauternes and elsewhere by shriveling grapes and concentrating juice.
Botrytis cinerea
The cause of Noble Rot, Botrytis cinerea is a fungus which, under suitable conditions, attacks grapes on the vines, leaving them shrivelled and dehydrated.
Botrytis
is a vine disease that causes grapes to rot, sometimes to delicious effect. The fungus botrytis cinerea attacks ripe grapes, causing them to shrivel and become concentrated and sweet.
Botrytis cinerea
A mould produced in very particular conditions of temperature and humidity that pierces grape skins, causing dehydration. Also known as "noble rot."
Botrytised
Sweet wines made from grapes affected by botrytis cinera.
Botrytis Cinerea: Called the "Noble Rot." A beneficial mold or fungus that attacks grapes under certain climatic conditions and causes them to shrivel, deeply concentrating the flavors, sugar and acid.
Botrytis cinerea: A parasitic fungus, which, if present in a vineyard, can attack ripe grapes, removing water and concentrating sugar and flavour components. It helps to make great sweet white wines.
Botrytis cinerea: Latin name for one of many molds which attacks grapes on the vine. Under the proper conditions and at the proper time, this mold will often have a beneficial affect upon the resulting wine's quality.
Botrytis Cinera (bo-trie'-tiss sin-eh-ray'-ah)
The special mold that is responsible for many of the world's greatest dessert wines. It creates micro lesions in the skin of the grape, and then removes the water from the inside the grape.
Botrytis
A fungus that infects grapes, causing them to rot. Scientific name Botrytis cinerea. If it attacks unripe or damaged grapes, it is a disaster. But this particular cloud has a silver lining.
Botrytis. Also known as 'noble rot'. A fungus that attacks the skin of grapes, causing water to evaporate and thus increasing the sugar content.
Botrytis cinerea (Noble rot):A mold that concentrates the sugar and flavor of grapes.
Bouquet: The various fragrances noted by small, created by the development of wine from the fermentation and aging process, whether in barrel or bottle.
botrytised:affected by the good version of Botrytis cinerea.
bottle fermented:Refers to sparkling wine that has undergone a second fermentation in bottle. Known as Methode Champenoise as the method was instigated in Champagne.
Botrytis Cineria
Also known as 'noble rot,' and shouldn't be confused with winemakers who cash out their interest in making quality wine for higher profits. This is a good mold that attacks grapes causing them to shrivel up.
BOTRYTIS
"Botrytis Cinerea", (AKA: Noble Rot) a fungus that attacks grapes in humid climate conditions, causing the concentration of sugar and acid content by making grapes at a certain level of maturity shrivel.
botrytis
the effect of reducing the water in the grapes, thus increasing the sugars, when they are attacked by pourriture noble, or noble rot ...
Botrytis: Short for Botrytis Cinerea, a fungus that grows naturally on the skins of certain grapes as they ripen on the vine under specific autumn conditions.
Botrytis - (Boe-TRY-tis)
"Noble rot," a kind of mold that may appear on late-harvested grapes, causing them to shrink and dry so the natural sugars become highly concentrated.
Web-weaving by Cliffwood Organic Works ...
BOTRYTIS
Also called "noble rot," Botrytis cinerea is a beneficial mold that, in just the right warm, humid circumstances, will begin to grow on the outside of grapes. As the mold sucks water from the grapes, they shrivel.
Botrytis cinerea
"Botrytis" or "noble rot" is a fungus that attacks grapes under certain temperature and humidity conditions. The fungus extracts moisture from the grape causing it to shrivel and increase its relative sugar content.
Botrytis: apricot, quince, peach, honey, pineapple, vanilla, candy
Spice: saffron
Malolactic: butter, cream ...
Botrytis Cinerea:Also known as "noble rot," it is a beneficial mold that grows on ripe wine grapes in the vineyard under specific climatic conditions.
[edit] Botrytis cinerea See Noble rot.
An empty wine bottle.
[edit] Bottle A bottle is a small container with a neck that is narrower than the body and a "mouth.
Sensitive to botrytis and sour rot , downy mildew even more. It can also be the desiccation of the spine .
Follows, by region, a list of all DOC and DOCG where the use of this vine is allowed
Veneto ...
Noble Rot (Botrytis): Mold that breaks through grape skins and causes dehydration, causing an exceptionally high sugar content - a necessary occurrence in dessert wines.
"Nose": the bouquet, aroma, or scent of a wine.
Botritis (botrytis) A microscopic fungus which causes a damaging grey mould on grapes.
Cc
Capa (layer) Intensity of a wine's colour.
ausbruchSweet Austrian wine made from overripe, medium-shriveled grapes affected by Botrytis cinerea. ausleseA term used in Germany to indicate wines grapes of very high degree of ripeness-literally, selected.
Botrytis cinerea/Noble rot
A fungus that causes results in shriveled, concentrated grapes. It has been adapted as a desireable condition for wines such as French Sauternes, German Trockenbeerenauslese, and Hungarian Tokaji.
Bottle shock ...
Botrytis cinerea fungus which causes gray rot in grapes and stimulates production of resveratrol. Bourgogne French for "Burgundy" (wine-producing region in central/eastern France). Brix a method of measuring sugar in wine.
Botrytis Cinera (noble rot)
Botrytis cinerea is a beneficial grape skin mold that removes water and shrivels the grapes. This process concentrates the sugars and intensifies the bouquet and aroma.
The production of wines in these two areas is almost exclusively about sweet wines produced with grapes affected by noble rot, Botrytis Cinerea, renowned and famous everywhere in the world.
Has some susceptibility to fungus diseases, "noble rot" (botrytis) giving a positive factor. Flowering early the berry has a pale greenish-yellow, slightly coppery skin on medium large, dense clusters.
BOTRYTIS CINEREA
Name of a mushroom involving the rot of the grapes. Generally very harmful, it can under certain climatic conditions produce a concentration of the grapes which forms the basis for making of the liqueur-like white wines.
BOUCHE ...
It may be dry, with high acid and slightly sweet through to very sweet if the fruit has been affected by botrytis and/or frost.
If infected with appropriate amounts of "botrytis", it can make outstanding late-harvest wines - (e.g: comparable to the german "Auslese" series). The Finger Lakes region of New York state in the U.S.
Noble rot is caused by a fungus called Botrytis; this fungus feeds on the water in the grapes, leaving behind the sugar.
A sweet smell and taste of fine botrytis wines, such as Sauternes.
Insipid. Lacking in taste.
Intense. Deep and complicated.
Intricate. Subtly complex and with many elusive nuances.
Iron.
In Coteaux du Layon France has a very long lived pure Chenin Blanc botrytis produced wine whose qualities and longevity rival and often surpass those of Sauternes.
Trockenbeerenauslese (TBA for short) - Translated as "dry berry select picking" designates a late harvest, Botrytis picking, where the berries have started to shrivel on the vine, concentrating the sugars).
In Germany, these sweet wines-which are usually affected by Botrytis Cinerea, graded in ascending order of sweetness as Auslese, Beerenauslese and Trockenbeerenauslese.
At the other end of the scale, juice from grapes with a lot of mould, possibly with some vinegary smells, should have 50 to 60 ppm SO2 or even more added. Who knows-maybe you have lucked on to some botrytised Riesling or Semillon and plan a ...
Noble Rot - A fungal infection caused by Botrytis cinerea. It is an essential ingredient in Sauternes, Tokay and other sweet wines of Germany and Austria. Under the wrong conditions the result of infection is Grey Rot.
O ...
Apricot
Apricot flavours are often noted in sweet white wines, particularly if affected by botrytis.
Aroma
The smell of a wine is part of the tasting experience, because smell and taste are closely related. It is interchangable with bouquet.
Riesling is one absolute staple, made by almost everyone, in styles from bone-dry, through medium, late-harvest, botrytis and, of course, icewine.
 See also: Grape, Region, Wine, Dry, Sweet
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