“Botrytis-infected, nutty, sweet and burnt”
Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of Botrytis-infected character. Sotolon is contributed to wine by grapes which have become infected with Botrytis cinerea – so called ‘noble rot’. It can also develop in some white wines as a result of the phenomenon of premature ageing. This compound imparts a sweet, nutty, toasted odour to wine, reminiscent of raw sugar.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.