Champagne and Cava makers carry out secondary fermentation in the bottle, adding some extra yeast and sugar, following the primary fermentation in vats. When the yeast dies, it goes through autolysis, also called 'self-digestion'. Enzymes from the yeast cells are released, and they break down the cells, and release proteins and polysaccharides into the wine.
Leaving the dead yeast in the wine is called 'Sur Lie ageing' (you may have seen the words Sur Lie on a bottle of Loire Muscadet previously).
This process adds complexity to the drink, such as creamy mouth-feel; bready, toasty, yeasty flavours and reduced astringency.
Sur Lie you can't be serious? Yes I am being serious, and don't call me Shirley.
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