Yeasty

Intermediate Tasting & Sensory

定义

Bread dough or brioche aromas from yeast contact.

深入了解

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.

详细信息

分类: Tasting & Sensory
难度: Intermediate

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