Which outcome is NOT expected from the noble rot in winemaking?

The noble rot, scientifically known as Botrytis cinerea, plays a crucial role in the winemaking process, particularly for certain dessert wines like Sauternes and Tokaji. This fungus affects grapes by causing them to shrivel and dehydrate, which concentrates their sugars and flavors.

The outcomes associated with noble rot include increased sweetness and concentration due to the loss of water and the accumulation of sugars. Additionally, the interaction between the fungus and the grapes can enhance floral aromas, contributing to the complexity and richness of the resulting wine.

However, the expectation of improved acidity as a direct result of noble rot is more nuanced. While some wines may maintain their acidity despite increased sugar levels due to the nature of the grapes used and conditions under which they are grown, it is not a guaranteed outcome of noble rot itself. More importantly, noble rot does not lead to a reduction in the alcohol content of wine. Alcohol content is primarily influenced by the sugar levels that are fermented; since noble rot increases sugar concentration, the potential for higher alcohol levels usually corresponds with this, thus making a reduction in alcohol content an unlikely result.

Therefore, stating that the reduction of alcohol content in the wine is an expected outcome from the noble rot is contrary to the well