ChileanJAR

At the Cauquenes Experiment Station (INIA), grapes Cv. Sauvignonasse, with four different infection leveis of Botrytis cinerea Pers. (check: 1-5 berries affected; and 25,50 and 75 per cent of the berries affected) were subjected to experimental fermentation, to determine the effect of this disease on wi ne. As the percent of attack increased, must yield decreased, and fermentation time, alcohol percent, yolatile acidity,pH, extract, reducing substances color absorvence, and gliceririe increased. The organoleptic evaluation of the wines assigned better quality to the check and 25 per cent treatments than to the 50 and 75 per cent treatments.