During which time frame is autolysis most active?

• A. 2 weeks after fermentation
• B. 6 months after fermentation
• C. 18 months to 4 years after fermentation
• D. 8-12 years after fermentation

Answer: (C)

Autolysis is the breakdown of dead yeast cells that happens during aging on the lees in the bottle. As the lees age, enzymes released from the yeast break down the cells and release compounds like amino acids, peptides, mannoproteins, and aroma- and texture-enhancing components. These bring the characteristic bread/biscuit notes and a creamy mouthfeel to the wine.

Right after fermentation there isn’t much autolysis yet, so the impact is minimal in the immediate weeks. By about six months, some autolytic activity has begun, but the full effect isn’t yet developed. The process peaks as the wine sits on its lees for roughly 18 months to around four years, when the buildup of autolytic compounds is most pronounced, delivering the classic brioche notes and creamy texture. After several years, the rate of new autolytic contribution slows, so the most active window is the 18-month to four-year range.