| Yeast Autolysis |
| The breakdown of yeast during aging on the lees, in which compounds are released that heighten the sensory qualities of the wine and increase its complexity. |
| Yeasts |
| Micro-organisms that secrete enzymes which convert or ferment sugar into alcohol, carbon dioxide and lesser products. |
| Yeasty |
| Warm bread/baked smells, often prevalent in barrel-fermented whites and méthode champenoise sparkling wines, where yeasts stay in contact with the wine after fermentation (sur lie). |
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