A microscopic unicellular organism (fungi) responsible for the conversion of sugars into alcohol during the fermentation process.
Champagne (and other sparkling wines) that spend a long time aging before disgorgement, develop an autholitic character that gives some interesting aromas and flavors, (such as biscuits, butter, nuts, smoke, etc.) to the wine. When these aromas and flavors happen to be of bread dough, the wine is said to be “yeasty”.
A measure of the output (hectoliters) of grapes per unit area (hectare). Lower yields generally result in more concentrated wines. The opposite will result in the dilution of the crop, and a lack of strength and intensity will be noticed in the wines.
A tasting term that mostly refers to wines that are not yet mature.
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