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Outline

Introduction

What is Botrytis?

Definition of Gray Rot and Noble Rot

Overview of the Wine Making Process

Differentiating Between Gray Rot and Noble Rot

Gray Rot

Causes and Conditions

Impact on Grapes and Wine

Noble Rot

Preventing Gray Rot and Noble Rot

Vineyard Practices

Winery Practices

Conclusion

Exploring Gray Rot vs Noble Rot: A Comprehensive Guide to Botrytis

Welcome to the course "Exploring Gray Rot vs Noble Rot: A Comprehensive Guide to Botrytis". In this course, we will delve into the fascinating world of Botrytis, a fungus that can drastically affect the quality and taste of wines, particularly in the production of sweet dessert wines. We will explore both Gray Rot and Noble Rot, their definitions, causes, conditions, and their impact on grapes and wine. Additionally, we will discuss various prevention methods and vineyard and winery practices to combat these rot types.

Before diving into the specifics, let's start with a brief introduction to Botrytis. Botrytis is a type of fungus that belongs to the Ascomycota phylum. It affects a wide range of plant species, including vineyard grapevines. Botrytis can lead to two different types of infections: Gray Rot and Noble Rot.

Gray Rot, also known as "bunch rot," is a destructive form of Botrytis infection that affects grapes. It is the most common and undesirable form of infection for winemakers. On the other hand, Noble Rot, also known as "noble rot," is a desirable form of Botrytis infection that occurs in

A course about Botrytis in the vineyard and winemaking, including its beneficial forms and detrimental forms, gray rot vs noble rot