Description
A process where fermented beverages undergo additional microbial activity and sedimentation to improve clarity and flavor complexity.
Technical
Involves autolysis of yeast cells releasing mannoproteins and amino acids, while residual sugars undergo slow fermentation by surviving yeast strains. Polyphenols bind with proteins forming colloidal aggregates that precipitate.
Culinary Significance
Critical for producing clear, shelf-stable beverages with rounded flavors by removing harsh fermentation byproducts and developing tertiary aromas.
Science
Primary Reaction
Yeast autolysis and Maillard reaction
Parameters
Temperature
15°C optimal
4°C to 20°C range
Time
8-10 weeks
3 weeks – 12 months
Equipment
Glass carboy or stainless steel tankAirlock with sulfur dioxide solutionRacking cane with sediment guard