RT Journal Article SR Electronic T1 Production of Natural Sweet Table Wines with Submerged Cultures of Botrytis Cinerea Pers JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 191 OP 202 DO 10.5344/ajev.1966.17.3.191 VO 17 IS 3 A1 Raul T. De Soto A1 M. S. Nightingale A1 R. Huber YR 1966 UL http://www.ajevonline.org/content/17/3/191.abstract AB 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.