Autolysis

/aw-TOL-ih-sis/

Breakdown of yeast cells adding complexity to wine.

Full Definition

Autolysis is the enzymatic breakdown of dead yeast cells during extended lees aging. It releases amino acids, mannoproteins, and other compounds that add body, creaminess, and bread/brioche aromas. Important in Champagne, quality sparkling wines, and sur lie whites. Extended autolysis can take years.

Related Terms

lees sur lie batonnage

See Also

champagne texture

Autochthonous Back to Glossary AVA

More terms starting with A

Acetaldehyde

A chemical compound formed during fermentation and oxidation.

Acetic Acid

The acid responsible for vinegar character in wine.

Acidity

The tart, sharp quality in wine from natural grape acids.

Adega

Portuguese term for winery or wine cellar.

Aeration

Exposing wine to air to soften tannins and release aromas.

Aging

The maturation of wine over time in barrel, tank, or bottle.