Vinification and Aroma Characteristic of Botrytized Grape

Making wine from botrytized grapes presents a real challenge as the grapes have a particular composition and the various steps in the winemaking process can modify the wine's organoleptic quality. This chapter discusses vinification and aroma characteristics of botrytized grape. Grape berries used in the production of botrytized wines are generally pressed several times rather than crushed. Three types of presses can be used: vertical presses, horizontal presses and pneumatic horizontal presses. Botrytized wines have a particular variety of aromas that range from citrus and dried fruit in young wines to orange peel in older wines, and to honey or waxy nuances in wines with oxidative ageing. The chapter presents the characterization of the key aroma compounds in botrytized wines derived from the two main grape varieties in the Sauternes region, Semillon and Sauvignon Blanc.