Winemakers manage the potential development of autolytic aromas in sparkling wine through a variety of techniques and processes. These methods are crucial in ensuring the quality and complexity of the final product.
Utilization of Specific Yeast Strains
One of the key ways winemakers control autolytic aromas in sparkling wine is by carefully selecting and using specific yeast strains during the secondary fermentation process. By choosing yeast strains that produce desirable autolytic characteristics, winemakers can influence the development of aromas in the wine.
- Winemakers may choose yeast strains that have been specifically bred or selected for their ability to enhance autolysis, resulting in more pronounced autolytic aromas.
- Yeast strains with higher levels of beta-glucosidase enzymes can also aid in the release of compounds responsible for autolytic aromas.
Extended Lees Aging
Another common technique used by winemakers to manage autolytic aromas in sparkling wine is extended lees aging. This involves allowing the wine to remain in contact with the lees (dead yeast cells) for an extended period of time, promoting autolysis and the development of autolytic aromas.
- Extended lees aging can range from several months to several years, depending on the desired level of autolytic character in the wine.
- During this process, winemakers may periodically stir the lees (a technique known as batonnage) to enhance autolysis and extract more flavor compounds from the yeast cells.
Controlled Temperature and Oxygen Exposure
Winemakers also carefully control the temperature and oxygen exposure during the winemaking process to manage the development of autolytic aromas in sparkling wine.
- Lower temperatures can slow down autolysis, while higher temperatures can accelerate the process. Winemakers adjust the temperature based on the desired level of autolytic character in the wine.
- Oxygen exposure can also influence the development of autolytic aromas. Winemakers may choose to use specific winemaking techniques, such as the traditional method (Méthode Champenoise), which involves aging the wine in the bottle with a small amount of oxygen present.
Malolactic Fermentation
Some winemakers choose to induce malolactic fermentation in sparkling wine as a way to manage autolytic aromas. Malolactic fermentation can alter the acidity and increase the complexity of the wine, contributing to the overall sensory profile.
- During malolactic fermentation, bacteria convert malic acid into lactic acid, softening the acidity of the wine and imparting buttery and creamy notes that complement autolytic aromas.
- However, winemakers must carefully monitor malolactic fermentation to ensure it does not overpower or mask the autolytic aromas in the wine.
Blending and Dosage
Blending and dosage are final steps in the winemaking process where winemakers can further manage the development of autolytic aromas in sparkling wine.
- Winemakers may choose to blend wines from different batches or vintages to create a balanced flavor profile with the desired level of autolytic character.
- Dosage, the addition of a small amount of sugar syrup to adjust the sweetness of the wine, can also influence the perception of autolytic aromas by balancing acidity and enhancing flavors.