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Lexicon

The largest wine encyclopedia in the world with 26,570 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Autolysis

Term for the independent enzymatic dissolution (autolytic = self-dissolving or also self-digesting) of protein molecules and other cell components without the aid of bacteria. In winemaking, this usually describes the gradual dissolution of dead yeast cells during the bottle fermentation of sparkling wine or mainly for white wines where the technique of yeast sedimentation is used. The amino acids and mannoproteins released during this process have a very positive effect on the taste and consistency of the wine. The longer the wine is left on the lees, the more of these substances dissolve in the wine and give it its typical yeasty and creamy taste. The wine gains volume and aromatic complexity. A long yeast storage period also improves the shelf life of wines (see also ageing, bottle ageing and shelf life).

This page was last modified at 23 June, 2021 at 03:38.

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The world's largest Lexicon of wine terms.

26,570 Keywords · 47,081 Synonyms · 5,318 Translations · 31,903 Pronunciations · 224,953 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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