Year: 2020
Type: article
Abstract: Noble rot wine is a specific type of sweet wine that derives from the infection of grape berries by a fungus calledBotrytis cinerea. These wines are produced in specific wine regions around the world, with Sauternes region of France and Tokay region of Hungary being the most famous ones. The purpose of the current article is to provide a systematic review on the different stages of botrytized wines production, including a detailed analysis of the technical aspects involved. Specifically, it describes the process and development of berry infection byB. cinerea, and special emphasis is given to the main stages and operations of winemaking, conservation, aging and stabilization. A complex combination of a number of parameters (e.g., very specific environmental conditions) explains the rarity of noble rot occurrence and highlights the uniqueness of botrytized wines.
Authors: Georgios Kallitsounakis, Sofia Catarino
Institutions: University of Lisbon, Instituto Superior Técnico
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W3083198169