Autolysis (also known as ‘self-digestion’) is a process by which a cell effectively digests itself through the action of its own enzymes. It most commonly occurs in cells that are already dead or dying. In wine-making, it is the yeast (lees) which undergoes autolysis, and results in a richer, creamier mouthfeel as well as flavours and aromas of dough, toast, brioche (and any other bread related descriptors – all described as ‘autolytic characters’). It is particularly important in the production of sparkling wine produced by méthode traditionelle, thanks to the extended time on lees in the bottle – creating the distinctive bready and yeasty characters for which wines such as Champagne are known.
From the Greek αὐτο (auto – self) and λύσις (lysis – splitting).
