botrytizedadj.

Brit.

/bɒˈtrʌɪtʌɪzd/,

/bəˈtrʌɪtʌɪzd/, U.S.

/ˌbɑˈtraɪˌtaɪzd/,

/bəˈtraɪˌtaɪzd/

Forms: 1900s– botrytised, 1900s– botrytized.

Origin: Formed within English, by derivation. Etymons: botrytis n., -ized suffix.

Etymology: < botrytis n. + -ized suffix.

Of grapes, must, etc.: infected with the fungus Botrytis cinerea so as to cause noble rot (noble rot n.). Of wine: produced from such grapes or must. Cf. botrytis n. 2.

ΚΠ

1916 Internal. Rev. Sci. & Pract. Agric. 1682 (table) Must from botrytised grape.

1965 M. A. Amerine & V. L. Singleton Wine xiv. 227 Auslese..wines, on the other hand, are made from selected clusters or parts of clusters that have become botrytised.

1990 Wine Soc. News Aug. 2/1 ‘Pourriture noble’, a fungus which attacks the grapes and is essential in the production of botrytised wines.

2010 Business Times (Singapore) (Nexis) 14 May Medium yellow-gold, with a heavyish bouquet of lightly botrytized fruit; medium sweet on the palate, quite delicate and well balanced with a smooth fruity acidity.

This is a new entry (OED Third Edition, September 2016; most recently modified version published online December 2021).

单词	botrytized
释义	botrytizedadj. Brit. /bɒˈtrʌɪtʌɪzd/, /bəˈtrʌɪtʌɪzd/, U.S. /ˌbɑˈtraɪˌtaɪzd/, /bəˈtraɪˌtaɪzd/ Forms: 1900s– botrytised, 1900s– botrytized. Origin: Formed within English, by derivation. Etymons: botrytis n., -ized suffix. Etymology: < botrytis n. + -ized suffix. Of grapes, must, etc.: infected with the fungus Botrytis cinerea so as to cause noble rot (noble rot n.). Of wine: produced from such grapes or must. Cf. botrytis n. 2. ΚΠ 1916 Internal. Rev. Sci. & Pract. Agric. 1682 (table) Must from botrytised grape. 1965 M. A. Amerine & V. L. Singleton Wine xiv. 227 Auslese..wines, on the other hand, are made from selected clusters or parts of clusters that have become botrytised. 1990 Wine Soc. News Aug. 2/1 ‘Pourriture noble’, a fungus which attacks the grapes and is essential in the production of botrytised wines. 2010 Business Times (Singapore) (Nexis) 14 May Medium yellow-gold, with a heavyish bouquet of lightly botrytized fruit; medium sweet on the palate, quite delicate and well balanced with a smooth fruity acidity. This is a new entry (OED Third Edition, September 2016; most recently modified version published online December 2021). < adj.1916
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