autolytic notes

English · lees-derived aromas

Autolytic notes are aromas attributed to yeast autolysis during ageing on lees.1,2

Where they come from

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.2,1 The dead yeast left after the second fermentation forms the lees.3

Champagne must spend at least 15 months from tirage before sale for non-vintage and 36 months for vintage.1,4 See ageing on lees, ageing minimums and late-disgorged wines.

See also

AutolyseGlossaryAgeing on leesMethodsLiesGlossaryMinimum ageing by appellationMethodsLate-disgorged (récemment dégorgé)Styles

Sources

  1. Comité Champagne (champagne.education). Fiche Élaboration du Champagne (FR) (2024-05)
  2. Union des Maisons de Champagne (UMC). The slow awakening of the aromas
  3. Union des Maisons de Champagne. Tirage or bottling the blended wine
  4. Cahier des charges de l'AOP « Champagne » - modifications approved by the INAO national committee on 11 September 2024 (national opposition procedure text) (2024-09-11)

Facts checked on 2026-10-19