Vintage | |||
2015 | 8 | 9 | Sec |
2015 | 4 | 10 | Sussreserve |
2016 | 12 | 27 | Sur lie |
At the end of fermentation, yeast and bacteria become inactive and settle out to the bottom of the fermentation tank. If the lees are fine in character without negative sulfur compounds, leaving the wine on this precipitated material can be beneficial. During this time, the yeast cell wall breaks open in a process called "autolysis", releasing mannoproteins and polysaccharides. Sur lie aging accomplishes the following1:
- enhances the structure and mouthfeel of a wine
- gives the wine extra body (an impact of polysaccharides on astringency)
- increases the aromatic complexity, flavour/aroma depth and length of the wine
- absorbs oxygen, assisting in maintaining a slow and controlled oxidation during wine maturation
References:
1. Ben Rotter, Sur Lie and Bâtonnage, Improved Winemaking.
2. MoreWine!, Sur-Lie ageing.
2. Marta Dizy, Linda F. Bisson, Proteolytic Activity of Yeast Strains During Grape Juice Fermentation, American Journal of Enology and Viticulture, Jan 2000, 51 (2) 155-167.
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