Autolysis 
- just-drinks.com Glossary of Wine Terms (REG)
15th January 2001
Ever wanted to know the truth behind biodynamics and why a dung-filled, bull's horn can improve the wine we drink? Or what the term 'bottle sickness' really means? Over the coming weeks, just-drinks.com will be compiling the most comprehensive glossary on oenological and wine industry terms. A to C is published this week.
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Background
Updated: 20th March 2006
The action by which spent yeast cells breakdown, metabolised by their own enzymes. It is more romantic than it sounds. In sparkling winemaking, autolysis occurs when the dead yeast cells settle into a sediment after the second fermentation in bottle. Autolytic flavours are released from the yeasts: it is these that distinguish ‘traditional method’ sparkling wine from the pretenders made using tank/bulk/bicycle-pump sparkling methods. Characters to look for are biscuity, brioche aromas and the much-desired yeasty, nutty flavours. Seven years ageing is thought to be the minimum required to see the full autolytic benefits in Champagne - any less just isn’t as good, they say - but not every sparkling winemaker can afford to store his wines this long. As soon as the wine is disgorged, its sediment released, autolysis stops.
