The Effect of Yeast Autolysis on Wine's Aromatic Profile

Abstract The experiment aimed to determine the amount of aromatic substances released into wine during ageing with and without yeast lees. The amount of aromatic substances released and the organoleptic characteristics of Chardonnay, Riesling Weiss and Grüner Veltliner wines were monitored for 300 days using gas chromatography. The total amount of aromatic substances in wines aged on lees increased many times compared with wines aged without lees. The experiment showed that wines aged on yeast lees are organoleptically more robust and structured, and it is possible to minimise sulphur dioxide content.