What You Need to Know
Autolysis in winemaking relates to the complex chemical reactions that take place when a wine spends time in contact with the lees, or dead yeast cells, after fermentation. While for some wines - and all beers - autolysis is undesirable, it is a vital component in shaping the flavors and mouth feel associated with premium Champagne production. The practice of leaving a wine to age on its lees has a long history in winemaking dating back to Roman winemaking. The chemical process and details of autolysis were not originally understood scientifically, but the positive effects such as a creamy mouthfeel, breadlike and floral aromas, and reduced astringency were noticed early in the history of wine.
Steps
- 1.
Sur lie aged Muscadet (Loire Valley, France): Creates characteristic bready flavors
- 2.
Traditional method sparkling wines (Champagne, France): Develops creamy texture and complexity
- 3.
Sake kasu (Japan): Utilizes lees for marinades and pickling