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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 - and all beers [1] - autolysis is undesirable, it is a vital component in shaping the flavors and mouth feel associated with premium Champagne production.
The threshold for mercaptans in beer is 1 mg/L. Mercaptans are caused by autolysis in the fermentation process of yeast strains, and may also be caused by anaerobic bacterial infection. [10] This can be prevented by removing the beer from the yeast four weeks after the start of the fermentation, thus avoiding the beer absorbing the mercaptan ...
Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging. The same while brewing beer at a brewery is known as trub – the same from secondary fermentation of wine and beer are the lees or equally, as to beer ...
Autolysis (alcohol fermentation), the complex chemical reactions that take place when wine or beer spends time in contact with the (dead) yeast after fermentation; Breadmaking#Preparation, the rest period in which dough is left without yeast or starter to autolyse for improved gluten development
In the making of fermented beverages, autolysis can occur when the must or wort is left on the lees for a long time. In beer brewing, autolysis causes undesired off-flavors. Autolysis in winemaking is often undesirable, but in the case of the best Champagnes it is a vital component in creating flavor and mouth feel. [7]
In beer, the metabolic waste products of yeast are a significant factor. In aerobic conditions, the yeast will use in the glycolysis the simple sugars obtained from the malting process, and convert pyruvate, the major organic product of glycolysis, into carbon dioxide and water via the cellular respiration. Many homebrewers use this aspect of ...
Brewers generally refer to this apparent attenuation when using the word without qualification, [5] although the measurement of real attenuation — the actual percentage of sugar consumed by the yeast — is an important indicator of yeast health and for producing certain styles of beer. A beer which does not attenuate to the expected level in ...
Saccharomyces bayanus is a yeast of the genus Saccharomyces, and is used in winemaking and cider fermentation, and to make distilled beverages. Saccharomyces bayanus, like Saccharomyces pastorianus, is now accepted to be the result of multiple hybridisation events between three pure species, Saccharomyces uvarum, Saccharomyces cerevisiae and Saccharomyces eubayanus.
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