Noble Rot Makes A Tastier Wine

A group of German scientists compared how different fungi affect a wine’s bouquet, and found that noble rot results in a peachier, tastier white wine.

Vintners have known about and used noble rot to their advantage for centuries, but until now it hasn’t been known exactly how the fungus impacts the resulting vintage. A recent study published in Frontiers in Chemistry tracked wine made from grapes affected by noble rot and another fungus, powdery mildew.

Want to know what else the researchers discovered? Read more.

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