Origins of autolysis character
29 Nov 2004 by JR
Pieter Rosenthal, Glasgow, UK: Whilst browsing the website of Peckhams, a local deli, I came across the following statement and subsequent explanation: "The bready, yeasty, autolysis characters common to champagne/sparkling wine are the result of the wine-making process. Another controversial one, and definitely one to ponder. Most...

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