Botrytis Vinification Guide – From Vineyard to Bottle

Practical Biological Solutions for Managing Botrytised Fruit

Botrytis can present both opportunity and challenge. While noble rot can contribute complexity and concentration, uncontrolled infection often brings oxidation risk, laccase activity, microbial instability and fermentation difficulties.

At Lallemand, we support winemakers with practical biological tools to help manage botrytised fruit — protecting quality from vineyard decisions through to bottling.

Managing botrytised fruit successfully is about anticipation rather than correction. An integrated biological strategy — applied early and consistently — helps protect wine quality, reduce processing risks and maintain stylistic intent.

For tailored technical guidance, contact your local Lallemand representative to discuss practical biological solutions for botrytis management.