Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile. In addition to traditional aging, the use of commercial yeast derivatives and emerging technologies has enabled accelerated autolysis. This review compiles recent studies on white and sparkling wines, highlighting the predominance of Saccharomyces cerevisiae and the growing interest in non-Saccharomyces yeasts. Most research focuses on sparkling wines produced by the traditional method, typically involving autolysis periods ranging from 6 to 18 months, temperatures between 12°C and 18°C, and the frequent use of synthetic wine models. The volatile fraction associated with autolysis has gained attention, with diethyl succinate proposed as a key marker, despite inconsistent findings. Genes related to autophagy are being explored as molecular markers of autolytic potential, and techniques such as ATR-FTIR and NMR spectroscopy are being used to screen yeast strains. Emerging technologies-including pulsed electric fields, high-hydrostatic pressure, high-pressure homogenization, ultrasound, microwaves-show promise in enhancing autolysis and improving the release of desirable compounds. However, agronomic and technological variability challenge the generalization of specific outcomes. This underscores the need to expand research into underexplored wine categories, such as sparkling wines produced by the Charmat method, long-maceration white wines, and low-intervention wines, in which residual yeast cells may remain at bottling and potentially influence the final sensory profile.