What is autolysis?

We often talk about autolysis in sparkling wines. For many, the term is unfamiliar, so in this post we bring you a brief explanation of what this process is.
In the previous post ( access here ) we explained a little about the difference between the brewing methods. In the traditional or champenoise method, where the second fermentation takes place in the bottle, autolysis is very common.

After all the sugars are consumed in the second fermentation in the bottle, trapping the carbon dioxide, the yeasts die from lack of food, initiating this self-degradation process technically called autolysis.
In this autolysis process, a series of substances are released enzymatically, including proteins and amino acids, which will interact with the sparkling wine, enriching it aromatically. In addition to aromatic complexity, the sparkling wine will gain creaminess, volume in the mouth, and its mousse will stabilize, better integrating the bubbles into the wine mass. The longer this contact, that is, the longer the autolysis time, the better and more integrated these factors described above will be.
As a consequence of this process, throughout this autolysis period, the sparkling wine is protected from the action of oxygen, since the yeasts act as antioxidants. Therefore, as long as disgorgement (removal of yeasts and corking) does not occur, the sparkling wine remains completely preserved.
The longer the lees remain in contact with the beverage, the more the sparkling wine will be enriched with aromas of toast, brioche, and yeast. The minimum time for aging and autolysis is about 8 months, but it can also last for years.
The Casa Marques Pereira line has a minimum autolysis period of 9 months. The Exitv Anni line, on the other hand, has a minimum period of 36 months, or 3 years in contact with the yeast.