Longer lees aging in Champagne primarily contributes to autolytic aromas such as bread and biscuit.

• A. True.
• B. False.
• C. It has no effect on aromas.
• D. It reduces acidity.

Answer: (A)

Longer lees aging means the wine sits in contact with dead yeast cells longer, and those cells break down through autolysis. As autolysis proceeds, enzymes release compounds such as mannoproteins and amino acids that shape both aroma and texture. This buildup creates the distinctive autolytic aromas—bread crust and biscuit—plus a fuller, creamier mouthfeel that Champagne develops with extended lees contact. The effect is mainly on aroma and texture, giving complexity from the yeast-derived compounds, rather than significantly changing acidity. So the statement is true because the primary result of extended lees aging is the intensification of autolytic bread- and biscuit-like aromas.