Yeasty
Intermediate Tasting & Sensoryالتعريف
Bread dough or brioche aromas from yeast contact.
بالتفصيل
Yeasty character develops during sur lie aging and in bottle-fermented sparkling wines. As dead yeast cells break down (autolysis), they release amino acids and mannoproteins that create bread, brioche, and biscuit aromas. Extended lees contact in Muscadet and long tirage in Champagne produce the most pronounced yeasty character.
التفاصيل
- الفئة
- Tasting & Sensory
- الصعوبة
- Intermediate