At Yeast There’s Always Champagne

Have you ever noticed the heady scent of fresh-baked bread in your wine? You weren’t imagining it—this comes from yeast autolysis, the process of decomposition of yeast cells (or lees) during sparkling winemaking. As these cells decompose, they release flavors of bread, biscuits, and toast into the wine. This happens in both beer and wines that have been left on the lees. In Champagne, it typically lasts 4-5 years and sometimes up to ten. 

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