Autolysis in winemaking refers to the chemical reactions that take place when wine remains in contact with dead yeast cells, called lees, after fermentation has finished. While undesirable for some wines and for beer, it is a vital part of shaping the flavor and mouthfeel associated with premium Champagne production. The practice of aging wine on its lees dates back to Roman times, when early winemakers noticed the improvement it gave to taste long before there was any scientific understanding of why.
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