The term autolysis in sparkling wine production refers to:

• A. Clarification by filtration
• B. Addition of grape must
• C. Autolysis during aging on the lees
• D. Malolactic fermentation

Answer: (C)

Autolysis is the breakdown of dead yeast cells during aging on the lees. In sparkling wine made by the traditional method, the wine rests with the spent yeast (lees) for months or years, and the yeast cells digest themselves, releasing compounds such as amino acids, peptides, sugars, and aroma precursors. These compounds enrich the wine with flavors and textures—think bread dough, brioche, and toasty notes, along with a creamy mouthfeel from mannoproteins. This is what gives classic-method sparkling wines their distinctive autolytic character.

The other options don’t describe this process: clarification by filtration is a physical clearing step, not a biochemical breakdown; addition of grape must isn’t autolysis; and malolactic fermentation changes acidity rather than causing yeast to autolyze.