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Autolysis (wine)
Autolysis in winemaking relates to the complex chemical reactions that take place when a wine spends time in contact with the lees, or dead yeast cells, after fermentation. While for some wines autolysis is undesirable, it is a vital component in shaping the flavors and mouth feel associated with premium Champagne production.〔J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 54 Oxford University Press 2006 ISBN 0-19-860990-6〕〔Champagne Science ''"(Autolysis - and its effects on Champagne )"'' Accessed: December 30th, 2008〕 The practice of leaving a wine to age on its lees (or ''sur lie'' aging) has a long history in winemaking dating back to Roman winemaking. The chemical process and details of autolysis were not originally understood but the positive effects of a creamy mouthfeel, breadlike and floral aroma, as well as reduced astringency were noticed early on.〔J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 399 Oxford University Press 2006 ISBN 0-19-860990-6〕
==History==
Ancient Roman writers, like Marcus Porcius Cato, observed that wine that was left on its lees (or sediment as they knew it) exhibited different characteristics than wine that was quickly separated from its sediment. While the Romans did not understand the full chemical process or details behind the autolysis that took place, they were able to perceive the results of this autolysis in the creamy mouthfeel, reduced astringency and unique flavors and aromas that developed.〔 With modern day understanding of autolysis, winemaking in the Champagne have strict regulation regarding the time Champagne must spend in contact with its lees in order to receive some benefit from autolysis. Under ''Appellation d'origine contrôlée'' (AOC) regulations, wines from Champagne cannot legally be sold until it has gone through autolysis in the bottle for at least 15 months with non-vintage Champagne. Vintage Champagne must have a minimum of 3 years aging with some Champagne houses extending the time for autolysis to nearly 7 years.〔K. MacNeil ''The Wine Bible'' pg 653 Workman Publishing 2001 ISBN 1-56305-434-5〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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