As harvest progresses, wet conditions can increase the risk of Botrytis and other rots, especially when fruit remains on the vine longer than expected. Botrytis cinerea produces enzymes and compounds that can significantly compromise wine quality if not addressed quickly. The ATPGroup team has outlined practical steps to help winemakers minimize the impact of infected fruit and protect wine style. Key Strategies Assess & Plan. Benchmarks: <10% is manageable, >20% needs aggressive intervention. Test laccase levels if concerned. Pick and process cold. Lower temperatures slow the activity of Botrytis-related enzymes. Protect early. Add SOâ‚‚ as soon as possible to minimize oxidation and microbial growth. Use tannins wisely. Tannin additions help block damaging enzymes and protect color and flavor. Settle quickly. Minimize juice contact with infected lees by clarifying rapidly and efficiently. Ferment strong. Choose robust yeast and provide generous nutrition to overcom