| has gloss | eng: Autolysis in winemaking relates to the complex chemical reactions that takes place when a wine spends contact with the lees, or dead yeast cells, after fermentation. While for some wines autolysis is undesirable, it is a vital component in shaping the flavors and mouth feel associated with premium Champagne production. 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 but the positive effects of a creamy mouthfeel, breadlike and floral aroma, as well as reduced astringency were noticed early on. |
