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noble sweet

Designation for the characteristic taste of a sweet wine that is pressed from noble rotten berries infected by the mould Botrytis cinerea. However, there are no wine law specifications as to whether a wine can "only" be described as sweet (with wine law-defined values regarding sugar content) or as "noble sweet". These are wines with a pronounced degree of sweetness, which usually have a very typical honey and/or caramel taste (brittle), which can also have a slightly bitter effect. The reason for this is the aroma substance sotolon. The prerequisite for such wines are grapes with a high must weight of 110 °Oe or 22 °KMW and higher, which is usually the case with noble rotten berries.

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