Vinopedia

Autolysis: Revision history

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10 April 2026

9 April 2026

  • curprev 15:0015:00, 9 April 2026 CodexWarrior talk contribs m 4,295 bytes +157 CodexWarrior: canonicalise ISBN refs
  • curprev 14:3514:35, 9 April 2026 Winosaur talk contribs 4,138 bytes +4,138 Created page with "Autolysis is a biochemical process in winemaking in which dead yeast cells (lees) undergo enzymatic self-digestion, releasing intracellular compounds such as amino acids, polysaccharides and proteins into the wine. This process is particularly significant in sparkling wine production and in wines aged on lees, where it contributes to texture, stability and aromatic complexity.<ref>Jackson, Ronald S., ''Wine Science: Principles and Applications'', Academic Press, ISBN 978..."
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