Lees Ageing Flashcards
(4 cards)
1
Q
What is autolysis?
A
-breakdown of dead yeast cells= brioche/biscuit
2
Q
After fermentation, what usually happens?
A
-age wine on the lees before removing the yeast at 10 degrees
3
Q
What does the length of lees ageing variation depend on?
A
- Legislation
-EU min time regulated according to appellation
-eg Cava de Guarda- min 9 months
-NV Champagne- min 12 months - Style sought- eg fruitier vs more lees aged
- Price that can be achieved- longer time adds cost
- Financial ability of producer to invest in longer periods of lees ageing
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
