Botrytized wines

Sipiczki, M. (2003). Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines. Int. J. Syst. Evol. Microbiol. 53, 2079-2083. 

Abstract Botrytized wines are natural sweet wines, produced from grapes... 

The main difference between botrytized wines and other nonfortified sweet wines, for example, late-harvest wines, icewines (eiswein), or straw wines, is the extreme range and richness of the aroma compounds produced by Botrytis. Marked differences also exist in some other components (e.g., glycerol, acid composition), due to the microbial activity. According to the descriptors most often applied to these wines, they are characterized by peach, apricot, pear, quince, raisin, and honey flavors, combined with distinctive "botrytis or roti aspects. Another typical feature of botrytized wines is their high acid contents. These prevent them from appearing cloying, even if the sugar content is commonly over 200 g/1. 

Beside these basic characteristics, the various types of botrytized wines may possess marked differences in style, depending on the grape... 

Botrytized wines have been made for a very long time in Europe, and also are produced in increasing amounts in Australia, New Zealand and South Africa. Although only a few types of botrytized wines are regularly produced, their occasional production is possible in many regions, depending on the weather conditions. 

The aim of this review is to give an insight into the diversity of botrytized wines, the biochemical—physicochemical processes of noble rot, and the vinification process, with special regard to the alcoholic fermentation. The health concerns of botrytized wine consumption are also presented and discussed. 

TABLE 6.1 Comparison of some technological and analytical parameters of traditional botrytized wine types of Hungary, Germany, and Austria... 

TABLE 6.2 Some technological and analytical parameters of French, Australian, South African, and Califorian botrytized wines... 

The high prestige and superb quality of botrytized wines has inspired many winemakers, both within and exterior to Europe, to encourage noble rot and produce botrytized sweet wines. 

Numerous y- and 8-lactones were identified in Tokaji aszu grapes (Miklosy and Kerenyi, 2004 Miklosy et al., 2004). The odor notes of the y-lactones were described as resin- and caramel-like, roasted, or honey, while the 8-lactones exhibited characteristic notes of coconut, chocolate, and peach. The same lactones had been identified earlier from botrytized wines but not from normal wines (Schreier et al., 1976). Lactones are mostly found in oxidatively aged wines but seem to develop in fruit due to the oxidizing effect of B. cinerea, water loss, or Maillard reactions (Miklosy et al., 2004). 

Due to the particular raw material, making botrytized wines is major challenge for winemakers. In addition to the uncertain nature of noble rot development, low grape and juice yield, technological difficulties, and the high risk of spoilage, make producing these wines one of the world s most expensive. 

Various grape-picking strategies and techniques are applied in botrytized wine making. Regardless, a prolonged or late harvest is necessary a factor which implies risk of losing the crop to bunch rot, other infections or frost under adverse weather conditions. 

The less labor intensive, but still expensive, harvest method involves waiting for as long as possible, and then picking the botrytized and healthy grapes together as whole bunches. This method is used all over the world in the making new-style botrytized wines. 

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