Autolysis sparkling wines

As described previously, during the elaboration of sparkling wines by the traditional method, an aging process takes place that is closely associated with the sensorial quality of the final wine. In fact, it is during this aging of sparkling wines that yeast autolysis takes place, by which the yeasts release intracellular compounds into the wine that can significantly alter its final composition (Charpentier and Feuillat 1993). 

However, a smaller amount of cytoplasmic contents were solubilized after 12 months of yeast aging in sparkling wines under autolysis in natural conditions (Fig. 3A.2). This shows that the autolysis conditions during aging of sparkling wines elaborated by the traditional method are not optimal and it may take several months or years before this is finished. 

RNA is also degraded during autolysis, and hydrolysis of around 95% has been reported (Zhao and Fleet 2005). However, it is expected that in the conditions used to elaborate sparkling wines (high ethanol concentration and low temperature and pH), RNA degradation could be much lower. 

Alexandre, H., Guilloux-Benatier, M. (2006). Yeast autolysis in sparkling wine - a review. Aust. J. Grape Wine Res., 12, 119-127. 

Cebollero, E., Carrascosa, A.V., and Gonzalez, R. (2005). Evidence for yeast autophagy during simulation of sparkling wine aging A reappraisal of the mechanism of yeast autolysis in wine. BiotechnoL Prog., 21, 614-616. 

Martinez-Rodriguez, A.J., Polo, M.C., and Carrascosa, A.V. (2001b). Stractural and ultrastractural changes in yeast cells during autolysis in a model wine system and in sparkling wines. Int. J. Food Microbiol, 71, 45-51. 

Todd, B.E.N., Fleet, G.H., and Henschke, RA. (2000). Promotion of autolysis through the interaction of killer and sensitive yeasts potential application in sparkling wine production. Am. J. Enol. Vitic., 51, 65-72. 

Nunez, Y.P., Carrascosa, A.V., Gonzalez, R., Polo, M.C., Martinez-Rodrfguez, A.J. (2005). Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method. J. Agric. Food Chem., 53, 7232-7237. 

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