How does Noble Rot affect the grapes?

Noble Rot, or Botrytis cinerea, is a type of fungus that affects grapes, particularly in the production of dessert wines. When grapes are infected with Noble Rot, they undergo a process of dehydration. This mold penetrates the grape skin, causing water loss and concentrating the sugars, acids, and flavors within the fruit. This dehydration is crucial for creating sweet wines with complex flavors, as it transforms the character of the grapes significantly.

The concentration of sugars and the unique flavors developed through this process make the resulting wine rich, sweet, and often layered with aromas and flavors that can include honey, apricot, and ginger. This transformation is essential in regions known for their dessert wines, such as Sauternes in France and Tokaji in Hungary.

Other factors like acidity and tannin levels may also play a role in the final product, but the most direct effect of Noble Rot is the dehydration of the grapes, leading to the production of those luscious, sweet wines.