Botrytis

Botrytis cinerea, often known as "noble rot", is a fungus that plays a double-edged role in wine production. It is particularly important in the production of sweet wines such as Sauternes and Tokaji, but can also play a role in Champagne production, although its effects are less prominent there.

Botrytis cinerea and its role in wine production

Botrytis cinerea is a parasitic fungus that can infect grapes. Its effects on the grapes depend heavily on the environmental conditions. In favourable conditions, such as humid weather and warm temperatures, the fungus can infect the grapes and lead to a so-called "noble rot". While this process partially destroys the grapes, it also leads to a concentration of sugars and flavours in the remaining grapes, resulting in very intense and complex wines.

Noble rot in sweet wines

Botrytis cinerea is of great importance in the production of sweet wines. Grapes under the influence of this fungus dry out and concentrate their sugar and acid content. These concentrated grapes are then pressed to produce very sweet wines that often have a rich flavour profile, ranging from honey and dried fruit to spices and floral notes. Wines such as Sauternes from Bordeaux or Tokaji from Hungary are famous examples of the use of Botrytis-infested grapes.

Botrytis cinerea in the production of champagne

Botrytis cinerea is less desirable in champagne production, which relies primarily on the use of Pinot Noir, Pinot Meunier and Chardonnay grapes. The quality of the grapes is of crucial importance here, and an infestation with noble rot can impair the freshness and purity of the champagne.

However, in years with particularly humid and warm weather, some producers may decide to use grapes with botrytis if they want to use them specifically for certain styles of Champagne or for ageing in special cuvées. Such grapes can contribute subtle, complex flavours that are balanced in a carefully selected production process.

Control of Botrytis cinerea

The control of Botrytis cinerea in wine production requires precise vineyard management. Good ventilation and avoiding excessive moisture are crucial to keep the fungus in check. In years with high humidity, the use of fungicides may be necessary to protect the grapes from infestation.

Summary

Botrytis cinerea is a fungus that can have both positive and negative effects in wine production. While it is essential for the production of noble sweet wines, it is less desirable in Champagne production as its presence could affect the freshness and purity of the final product. Vineyard management and weather conditions play a crucial role in controlling this fungus and ultimately influence the quality of the grapes and the wines and champagnes produced from them.

 

 

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