What is the term used for "noble rot" that affects grapes destined for many sweet wines?

The term "noble rot" refers specifically to a beneficial form of the mold Botrytis cinerea. This fungus affects grapevines, particularly under certain climatic conditions that promote its growth, such as warm, humid mornings followed by dry afternoons. When grapes are affected by noble rot, the fungus causes the grapes to shrivel and concentrate their sugars, acids, and flavors. This results in the production of richly flavored, sweet wines, often associated with renowned dessert wines like Sauternes in France and Tokaji in Hungary.

The other terms listed do not refer to "noble rot." Chenin Blanc is a grape variety that can be used in sweet wines but does not describe the phenomenon of noble rot itself. Malolactic refers to a fermentation process that softens the acidity of wines and is unrelated to noble rot. Bordeaux refers to a major wine region in France known for various wine styles, including both dry and sweet, but it does not specifically indicate the presence of noble rot.