Autolysis in winemaking relates to the complex chemical reactions that take place when a wine spends time in contact with the lees, or dead yeast cells, after fermentation.
Preferred languages to be displayed in the selection menus
Please note that, in order to improve your browsing experience on this website,
BabelNet® uses various types of cookies, including: browsing functionality,
performance and statistical cookies.
By continuing to browse the site you are agreeing to our use of cookies.
OK