Abstract
It is possible to modify a grape must by botrytization with submerged aerated cultures of Botrytis cinerea. This must possesses characteristics different from the original must and similar to those associated with table wines produced from botrytized grapes.
Since the length of the botrytization period determines the degree of modification of the must, more effective must sterilization is needed to extend the nonfermentation period and thus prolong the contact time between must and mold mycelia.
Amelioration of the modified must before fermentation produces a more rounded and better balanced wine. Concentrate taste and characteristics seem to be masked or modified by the fermentation.
- Copyright 1966 by the American Society for Enology and Viticulture
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