What is the primary purpose of aging sparkling wine on the lees (autolysis)?

• A. Add tannins
• B. Increase acidity
• C. Promote autolytic flavor and creamy texture
• D. Reduce carbonation

Answer: (C)

Aging sparkling wine on the lees leverages autolysis—the breakdown of dead yeast cells after fermentation—to enrich the wine's aroma and texture. As the yeast cells break down, they release a mix of compounds, including amino acids, lipids, glycerol, and mannoproteins. These substances mingle with the wine, creating autolytic flavors described as biscuit, bread dough, and pastry notes, which add depth and complexity beyond the primary fruit flavors. The mannoproteins and other lees-derived constituents also influence mouthfeel, giving a creamy, round, silkier texture and helping bubbles stay finer and more persistent, which enhances the overall perception of creaminess in the mousse. While aging on the lees can subtly soften acidity and improve balance, the main goal is to develop those autolytic flavors and creamy texture that define many classic sparkling wines.