A fungus that can form on the skins of late harvested grapes, producing "bunch rot". It can ruin a crop or, under just right conditions, it can produce smaller grapes with intense flavors and high sugar content. Known then as the "noble rot", it results in highly-prized dessert wines.

fungal pathogen which affects many types of plants.

(Boe-TRY-tis) - "Noble rot," a kind of mold that may appear on late-harvested grapes, causing them to shrink and dry so the natural sugars become highly concentrated.

is a filamentous fungus isolated from decaying plants. No infections due to Botrytis have been reported in humans or animals. It may act as a facultative pathogen in plants and is commonly considered as a contaminant

A fungal disease which only affects the fruit, but in certain situations the rot can be deemed as noble ( white wines ), and can be of benefit because the disease the berries will contain very little juice but have a high concentration of sugar and flavour.

A Latin term for fungus encompassing all the rots, which can affect grapes and damage the resulting wine. In one specific form however, it does not harm the grapes and produces a lush complex sweet wine commonly called "desert wine" or "Sauternes style".

bow-TRY-tiss] Also know as Edelfäule in German, or "noble rot" in English, this is the wonderful fungus (botrytis cinerea) that enables winemakers to produce astonishing dessert wines. It draws moisture from the grapes, thus concentrating the sugars and aromatic components that remain in the juice. Botrytis typically adds a rich, honeyed character to Riesling when they are young, becoming more complex with age.

a parasitic fungus that facilitates the production of sugars essential for sweet wines, also known as noble rot : grey rot results in the spoilage of grapes and may lead to the loss of a crop

Botrytis Cinerea is a mould that causes the vines / grapes to rot - the result is a sweet wine with concentrated sugar levels.

A Winegeek's favorite fungus: Botrytis Cinerea ('noble rot') grows on grapes in certain areas and shrivels them up, concentrating their flavor and interacting with them chemically in beguiling ways. Botrytis is found in the great sweet dessert wines of Sauternes and the Loire Valley, as well as in the grout between your shower tiles (France only).

A fungus which may cause bunch rot and wine spoilage. In controlled situations, called noble rot, it can lead to concentrated sugars in the berries and delicious sweet wines can be made.

is a mould (botrytis cinerea) which may cause severe damage to grapes, but which, under favourable circumstances, may increase the sugar content resulting in a very sweet juice, which yields a highly prized sweet wine. Also called noble rot.

a short form for Botrytis cinerea also known as noble rot. It is a condition encouraged to develop on the skins of grapes in Sauternes and the highest vineyards in Germany during the delayed autumn harvest. When Botrytis is found on the grapes they are shriveled and their water content is reduced. With this, the sugar content increases and the effect on the palate and nose is akin to honey.

is a fungal disease which has a profound effect on grapes. It can have disastrous effects on both the yield and quality when it affects almost ripe or damaged grapes leading to grey rot. On the other hand, when it affects fully ripe grapes in the right weather conditions it becomes "noble rot" which reduces the moisture in the grape while intensifying the flavours and produces some of the world's finest sweet wines.

fungus affecting grapes benevolently (as in the 'noble rot' responsible for great sweet wines) or simply spoiling them with mould, depending on conditions.

"noble rot". A grayish mold which infects grapes and sucks the juice out of them. Believe it or not, this is often a desirable thing, as it concentrates the sugars in the grapes. Both Sauternes and Trockenbeerenauslesen are made with grapes infected thusly (botrytized).

The common name for what is really "botrytis bunch rot," a fungal disease that can attack ripe or nearly ripe grapes. The unusual think about botrytis bunch rot is that it comes in two forms, one very good and one very bad. When non-winemaker refer to "botrytis," they generally mean Botrytis cinerea (also known as "Noble Rot") - the good form. Under the right conditions, this form of botrytis can attack healthy, primarily white grape berries. Spores grow on the grape skin, allowing air to enter the grape and evaporating the water in the grape. This concentrates sugars and flavors, and adds its own unique "botrytized" character to sweet wines. In its bad form, botrytis is known as "grey rot." This form attacks damaged grapes, spreads rapidly, and significantly reduces yields and quality.

Also called the "noble rot". Botrytis Cinerea, while technically a rot that can be devastating, is capable of making exquisite dessert wines by causing the grapes to dehydrate thus concentrating sugar, acid and flavor. It gives the wine a distinctive, honeyed aroma that's unforgettable. The most famous examples are the French Sauternes (usually primarily Semillon) and German Berrenauslese or Trockenbeerenauslese (TBA for short! Usually White Riesling). In the new world some very fine examples are produced that may be called Late Harvest, Botrytis or have a proprietary name. Sweet wines that are late picked but not botrytised are very pleasant, but can't match the complexity of botrytized wines.

Botrytis Bunch Rot is a vine disease caused by fungus that attacks ripe, white wine grapes. The benevolent form is known as "noble rot" which is responsible for the world's finest sweet wines.

A fungus to which grapes are prone. Often it is bad news in the vineyard where it destroys grapes, but in a few places conditions allow it to develop beneficially as "Noble Rot". Botrytis draws the water content from the grape and leaves concentrated sugary juice that makes luscious sweet wine.

Many sweet wines get that way because they're made from grapes that are affected by botrytis, or "noble rot". This is a fungus that attacks grapes, causing them to rot; the positive effect is that this type of rot makes the wines sweet and long-lived.

Botrytis blight or gray mold is a fungus disease which infects a wide array of herbaceous annual and perennial plants. The benevolent form is known as "noble rot" and is responsible for some of the world's finest sweet wines.

The desirable rot ("Edelfaule" in German) that afflicts grapes -- particularly Riesling -- late in the harvest season, causing the grapes to dry and shrivel, concentrating the sugar in intensely sweet juice that makes memorable dessert wines. Manifests itself in the finished wine as a delicious honey-apricot flavor.

Teleomorph: Sclerotinia (Ascomycetes) Most species are important plant pathogens, such as B. cinerea, which can cause gray mold disease on various plant parts. Can be found in food and indoor environment, particularly on plants, fruits, and vegetables.

A fungus that concentrates sugar and acidity in affected grapes. It can create sweetness in wines, but is problematic for the production of dry wines.

This is a fungus that affects the grape by concentrating the sugars, flavours and acids, and even adding a distinctive flavour of its own. If it is the right form, it makes the ice wine or late harvest wine fantastic and worth a lot of money.

Also known as 'noble rot'. A beneficial mold or fungus that attacks the skin of grapes, causing water to evaporate and thus increasing the sugar content. It is key to the production of great sweet wines such as Sauterne (from France), Trockenbeerenauslese (from Germany).

beneficial mold or fungus that attacks grapes under certain climat conditions … causes grapes to shrivel and deeply concentrate their flavours, sugar and acid.

Technically called Botrytis Cinerea, the noble mold that attacks grapes late in the season and can ruin some grapes (red wine grapes, mainly) or provide the basis for making sensational dessert wines.

This is a fungus that attacks grapes, causing them to rot & shrivel, concentrating the sugars and acids; this type of "noble rot" makes the wines sweet and long-lived.

Called the "Noble Rot." A beneficial mold or fungus that attacks grapes under certain climatic conditions and causes them to shrivel, deeply concentrating the flavors, sugar and acid. Some of the most famous examples come from Sauternes (Château d'Yquem), Germany and Tokay.

Also called Botrytis Blight, Gray Mold and Bud Rot. A fungus which attacks African Violets, leaving the leaves and stems covered by a fuzzy, gray or brown growth. More information.

Full name botrytis cinerea. A type of fungus that attacks and shrivels grapes, sucking out all the water and concentrating the flavors and sugars. Grapes that have botrytis affected are used to make dessert wines. Also known as noble rot.

Fungus which grows on the skins of certain grapes under specific weather conditions. Called "noble rot" because it can turn ordinary fruit into precursors of great dessert wines.

any of several fungal diseases that afflict plants; commonly called bacterial soft rot or gray mold.

"Botrytis Cinerea", a mold or fungus that attacks grapes in humid climate conditions, causing the concentration of sugar and acid content by making grapes at a certain level of maturity shrivel. On the Riesling grape it allows a uniquely aromatic and flavorful wine to be made, resulting in the extraordinary "Beerenauslese" style of wine.

Also called "noble rot," Botrytis cinerea is a beneficial mold that, in just the right warm, humid circumstances, will begin to grow on the outside of grapes. As the mold sucks water from the grapes, they shrivel. This, in turn, concentrates the grapes' sweet juice, allowing a very sweet wine to be made. The famous French wine Sauternes is made with the help of Botrytis cinerea.