Why can flash détente and thermovinification be particularly beneficial if the grapes are affected by botrytis?

• A. the high temperatures denature oxidative enzymes (laccase) produced by the rot
• B. they sterilize the must
• C. they reduce acidity
• D. they increase aroma complexity by other means

Answer: (A)

The key idea is that botrytis-infected grapes bring oxidative enzymes from the rot, such as laccase, which can oxidize phenolics and aroma precursors and weaken the wine’s character. Applying high heat through flash détente or thermovinification inactivates these enzymes by denaturing their protein structure. Once these oxidative enzymes are inactivated, the risk of unwanted oxidation during extraction and early fermentation is reduced, helping to preserve the delicate, botrytized aroma and color that the grapes can contribute. While heat can have other effects, the central benefit in this context is preventing enzymatic oxidation rather than sterilization or altering acidity; aroma complexity is not the primary mechanism here, but rather the preservation of existing Botrytis-derived character through enzyme inactivation.