Yeast Autolysis

Yeast autolysis is a natural process where yeast cells break down their own components after completing fermentation. During this process, the cell walls rupture, releasing nutrients like amino acids, enzymes, and other compounds into the surrounding liquid. This process is often used intentionally in winemaking and brewing to develop specific flavors, such as in aged sparkling wines or certain beers. Autolysis can enhance complexity and richness in the final product, but if it occurs too long, it may also lead to undesirable flavors. Overall, it is a controlled way to improve the sensory qualities of fermented beverages.