Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method

Background and Aims Yeast autolysis is a key step in the production of sparkling wines using traditional method source polysaccharides, mannoproteins proteins. The evidence, however, enrichment these macromolecules during ageing not evident literature. In this study, yeast lees (Cava) was monitored over nine consecutive vintages. Methods Results concentration polysaccharides proteins did clearly increase time, probably because are simultaneously released from removed by other processes. new approach, autolytic process reproduced, involved recovering maintaining them model wine solution for 1 year. proteins, but only small proportion that found wines, especially younger wines. Conclusions This study confirmed enrich low comparison with usual present wine. aspect should be considered wineries aim to achieve attributes, since majority commercialised after short periods ageing. Significance Study determined first time true contribution total polysaccharide protein