Influences On The Wine
The effects of autolysis on wine contributes to a creamy mouthfeel that may make a wine seem to have a fuller body. The release of enzymes inhibits oxidation which improves some of the aging potential of the wine. The mannoproteins improve the overall stability of the proteins in the wine by reducing the amount of tartrates that are precipitated out. They may also bind with the tannins in the wine to reduce the perception of bitterness or astringency in the wine. The increased production of amino acids leads to the develop of several flavors associated with premium Champagne including aromas of biscuits or bread dough, nuttiness and acacia. As the wine ages further, more complex notes may develop from the effects of autolysis.
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