Glossary
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
See Also
Reference
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.