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Botrytis cinerea

Microscopic fungus that attacks the cell walls of grape berries and degrades their quality (grey rot). It develops bad tastes and odors. It leads to the formation of an enzyme, laccase, which degrades the aromas and makes the color of red wines unstable (after a few months, the wine takes on a brownish hue).
This fungus is devastating when it forms grey rot, but it is particularly welcome when it forms noble rot, which gives rise to great sweet wines.