What process concentrates the flavors in dessert wines like Sauternes?

Noble rot, also known as botrytis cinerea, is a crucial process in the production of dessert wines like Sauternes. This fungus affects the grapes by causing them to dehydrate, which concentrates the sugars and flavors within the fruit. As a result, the berries become shriveled, allowing the remaining juice to develop rich, complex flavors and a high level of sweetness. The presence of noble rot also contributes to acidity and aromatic compounds, enhancing the overall profile of the wine. Thus, this unique form of botrytization is essential for creating the distinctive character of Sauternes and other similar dessert wines.

Other processes, like carbonic maceration, extended maceration, and cold fermentation, are used in different wine production contexts but do not involve the same concentration of flavors achieved through noble rot, which is specific to certain dessert wines.