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((Short description|Grey fungus affecting wine grapes))
((about|the fungus|the heavy metal music album|The Noble Rot ))
((refimprove|date=May 2020))

[[File:Botrytis_riesling.jpg|thumb|Noble rot on [[Riesling]] grapes (Rheingau, Germany, 2005)]]
'''Noble rot''' (((lang-fr|pourriture noble)); ((lang-de|Edelfäule)); ((lang-it|Muffa nobile)); ((lang-hu|Aszúsodás))) is the beneficial form of a grey [[fungus]], ''[[Botrytis cinerea]]'', affecting [[wine]] [[grape]]s. Infestation by ''Botrytis'' requires moist conditions, but if the weather stays wet, the damaging form, "grey rot", can destroy crops of grapes. Grapes typically become infected with ''Botrytis'' when they are ripe. If they are then exposed to drier conditions and become partially [[Raisin|raisined]], this form of infection is known as noble rot. Grapes picked at a certain point during infestation can produce particularly fine and concentrated sweet wine. Wines produced by this method are known as '''botrytized wines'''.

==Origins==
According to Hungarian legend, the first [[Tokaji|aszú]] (a wine using botrytised grapes) was made by Laczkó Máté Szepsi in 1630. However, mention of wine made from botrytised grapes appears before this in the ''Nomenklatura'' of Fabricius Balázs Sziksai, which was completed in 1576. A recently discovered inventory of aszú predates this reference by five years. When vineyard classification began in 1730 in the [[Tokaj-Hegyalja|Tokaj]] region, one of the gradings given to the various ''[[terroir]]s'' centered on their potential to develop ''Botrytis cinerea''.

There is a popular story that the practice originated independently in [[Germany]] in 1775, where the [[Riesling]] producers at [[Schloss Johannisberg]] ([[Geisenheim]], in the [[Rheingau]] region) traditionally awaited the say-so of the estate owner, [[Heinrich von Bibra]], Bishop of [[Fulda]], before cutting their grapes. In this year (so the legend goes), the abbey messenger was robbed en route to delivering the order to harvest and the cutting was delayed for three weeks, time enough for the ''botrytis'' to take hold. The grapes were presumed worthless and given to local peasants,<ref>[http://www.uncork.biz/tidbits11.htm A Short History of Riesling]</ref> who produced a surprisingly good, sweet wine which subsequently became known as ''[[Spätlese]]'', or [[late harvest wine]]. In the following few years, several different classes of increasing [[must weight]] were introduced, and the original ''Spätlese'' was further elaborated, first into [[Auslese]] in 1787<ref> Karen MacNeil ''The Wine Bible'' Workman Publishing 2001 page 540 ((ISBN|1-56305-434-5)) </ref> and later [[Eiswein]] in 1858 (although Eiswein is usually made from grapes not affected by ''Botrytis'').<ref>((Cite web |url=http://www.schloss-johannisberg.de/en/history.htm |title=A History of Schloss Johannisberg |access-date=2010-03-25 |archive-date=2012-03-04 |archive-url=https://web.archive.org/web/20120304152953/http://www.schloss-johannisberg.de/en/history.htm |url-status=dead ))</ref>

==Viticulture and uses==
[[File:SemillonBotrytisCinerea.JPG|thumb|''Botrytis cinerea'' on Semillon grapes in Sauternes]]
In some cases, inoculation occurs when [[spore]]s of the fungus are sprayed over the grapes, while some vineyards depend on natural inoculation from spores present in the environment.

The fungus perforates the grapes' skin, allowing water in the grape to evaporate during dry conditions, and thereby raising the sugar concentration in the remaining juice.

Some of the finest botrytized wines are picked berry by berry in successive ((lang|fr|tris)) ([[French language|French]] for "selections").

Internationally renowned botrytized wines include the [[Tokaji#Types of Tokaji wine|aszú]] of [[Tokaj-Hegyalja]] in [[Hungary]]/[[Slovakia]] (commonly called Tokaji or Tokay), [[Sauternes (wine)|Sauternes]] from [[France]] &ndash; where the process is known as ((lang|fr|pourriture)) or ((lang|fr|pourriture noble)), and [[Beerenauslese]] or [[Trockenbeerenauslese]] wines from [[Germany]] and [[Austria]]. Other wines of this type include the [[Romania]]n [[Grasă de Cotnari]], French [[Coteaux du Layon]], French [[Monbazillac AOC|Monbazillac]], [[Austria]]n [[Ausbruch]] and South African Noble Late Harvest (NLH). Depending on conditions, the grapes may be only minimally botrytized. Botrytis has also been imported for use by winemakers in [[California]] and [[Australia]].

==References==
((Reflist))

== External links ==
((Wiktionary))
((Commons category))
*[http://www.ipm.ucdavis.edu/PMG/r302100111.html University of California Pest Management Guidelines for Grape Botrytis Bunch Rot]
*[http://ohioline.osu.edu/hyg-fact/3000/pdf/HYG_3025_08.pdf The Ohio State University Botrytis Bunch Rot Fact Sheet]
*[http://urgi.versailles.inra.fr/index.php/urgi/Species/Botrytis Botrytis Genome Sequencing Project, INRA, France]


((Viticulture))
((Winemaking))

[[Category:Fungal grape diseases]]
[[Category:Noble rot wines| ]]
[[Category:Oenology]]
[[Category:Viticulture]]

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