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Bunch rot and noble rot development were simultaneously instigated on healthy Vitis vinifera cv. Furmint bunches collected in the Tokaj wine region in Hungary. Bunches transferred into a growth chamber with controlled temperature and humidity exhibited symptoms of the two forms of botrytization. Berries exposed to noble rot-inducing conditions gradually dehydrated and showed higher level of soluble solids but less biomass of Botrytis cinerea in comparison with berries subjected to bunch rot. GC-MS analysis of volatile compounds produced by the berries revealed obvious differences in the emission of odorants between bunch rot and noble rot.