Botrytis Cinerea: Also known as "noble rot," it is a beneficial mold that grows on ripe wine grapes in the vineyard under specific climatic conditions. The mold dehydrates the grapes, leaving them shriveled and raisinlike and concentrates the sugars and flavors. Wines made from these berries have a rich, complex, honeyed character and are often high in residual sugar. Botrytis contributes the unique, concentrated flavors in such wines as BA and TBA Rieslings from Germany, Sauternes from Bordeaux, Aszú from Hungary’s Tokay district and an assortment of late-harvest wines from other regions.

灰霉菌： 也被称为贵腐霉，是在特定气候条件下，葡萄园中成熟酿酒葡萄所感染的有益霉菌。灰霉菌能使葡萄脱水，像干瘪的葡萄干一样，从而使糖分和风味物质浓缩。这种葡萄酿成的葡萄酒具有丰富的，复杂的，蜂蜜的风味特征，并且残糖较高。灰霉菌对葡萄酒风味的贡献是独一无二的，能够浓缩德国的BA和TBA雷司令酒， 波尔多的苏岱甜酒，匈牙利托卡伊地区的阿斯祖和其他产区的晚收型葡萄酒中的风味物质。