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Lees Ageing Flashcards

(4 cards)

1
Q

What is autolysis?

A

-breakdown of dead yeast cells= brioche/biscuit

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2
Q

After fermentation, what usually happens?

A

-age wine on the lees before removing the yeast at 10 degrees

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3
Q

What does the length of lees ageing variation depend on?

A
  1. Legislation
    -EU min time regulated according to appellation
    -eg Cava de Guarda- min 9 months
    -NV Champagne- min 12 months
  2. Style sought- eg fruitier vs more lees aged
  3. Price that can be achieved- longer time adds cost
  4. Financial ability of producer to invest in longer periods of lees ageing
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4
Q

Why are some wines kept on lees after autolysis has finished?

A

-anti-oxidative qualities of yeast cells protect wine from oxidation, in comparison to disgorged wines of same age
-however the longer the wine is kept in this state, the faster its evolution once disgorged
-because older a sparkling wine becomes, less it can withstand sudden shock of O2 at disgorgment eg Bolly R.D- ‘Recently Disgorged’ intended to be drunk immediately

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