Use of Botrytis Cinerea for the Production of Sweet Table Wines

Abstract

Mature wine grapes can be satisfactorily inoculated by the fungus B. cinerea after harvesting. If the fruit was held at controlled temperatures and high relative humidities until the fungus was established in the berries and then placed under controlled drying conditions, the so-called noble rot developed. Musts with soluble solids as high as 47 degrees Bailing were obtained. Wines from these musts had little or no raisin flavor, were very sweet, and except for the muscat varieties, possessed a marked botrytis aroma. The yields were small, however, and great care must be exercised to prevent undesirable micro-biological activity. Only those interested in a high quality product which can be sold at a high price should attempt the production of this type of wine.