Botrytisation

The phenomenon, which leads to raisined Aszú berries, is called noble rot, which is different from the well-known grey mould disease caused by the same fungus. It changes physical, chemical and biological properties of the berries, resulting high sugar concentration, complex aromas and different texture parameters of the grape berries. For characterization of botrytised grape berries two local varieties have been chosen which botrytised in different ways, according to organoleptic observations. Berries are collected, distinguishing four infection phases (I. healthy berries, II. botrytised, not dried out berries, III. botrytised and dried out berries, IV. dried out berries with latent mycelia). Different rheology tests, GC and LCMS and FTIR analizes are applied on whole berries and their skins to examine the changes in physical and chemical properties caused by the botrytisation. Furthermore, biodiversity of bacteria, yeast and filamentous fungi in all phases and cultivars are analyzed by molecular biological methods.