Yeasty
Intermediate Tasting & Sensoryपरिभाषा
Bread dough or brioche aromas from yeast contact.
गहराई से
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.
विवरण
- श्रेणी
- Tasting & Sensory
- कठिनाई
- Intermediate