Autolysis (alcohol fermentation)

For the self-destruction of cells, see Autolysis (biology).
Many of the flavors associated with premium Champagne are influenced by the autolysis of the lees during winemaking.

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[1] - autolysis is undesirable, it is a vital component in shaping the flavors and mouth feel associated with premium Champagne production.[2][3] The practice of leaving a wine to age on its lees (or sur lie aging) 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.[4]

  1. ^ Palmer, John. "Autolysis". How to brew. Retrieved 28 March 2020.
  2. ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 54 Oxford University Press 2006 ISBN 0-19-860990-6
  3. ^ Champagne Science "Autolysis - and its effects on Champagne Archived February 16, 2011, at the Wayback Machine" Accessed: December 30th, 2008
  4. ^ Jancis Robinson (ed), The Oxford Companion to Wine Third Edition pg 399 Oxford University Press 2006 ISBN 0-19-860990-6