Autolyse

French · autolysis

Autolysis is the breakdown of dead yeast cells after the second fermentation, releasing amino acids, proteins and volatile compounds; it starts within about three months.1,2

It happens while the wine ages on its lees, with bottles lying sur lattes. The Comité Champagne says the released molecules interact with the wine.3 A scientific review found that autolysis releases cell-wall and cytoplasmic compounds that strongly influence quality, including foaming and sensory properties.4

Aromas attributed to it are called autolytic notes.1 See vieillissement sur lies, ageing on lees and foam.

See also

Ageing on leesMethodsautolytic notesGlossaryLiesGlossaryFoam and collarScience

Sources

  1. Union des Maisons de Champagne (UMC). The slow awakening of the aromas
  2. Comité Champagne (champagne.education). Fiche Élaboration du Champagne (FR) (2024-05)
  3. Comité Champagne (champagne.fr). Maturation
  4. PubMed. Torresi S, Frangipane MT, Anelli G. Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: a review. Food Chem 2011;129(3):1232-41. doi:10.1016/j.foodchem.2011.05.006 (2011-12-01)

Facts checked on 2026-10-19