Wine-making shortcut gives bubbly a fruitier aroma
The best sparkling wines take months to ferment to perfection. In recent years, many winemakers have turned to commercial yeast products to give this process a boost. How they ultimately affect bubbly has been an open question, but now scientists have stepped in to find out. They report their findings in ACS' Journal of Agricultural and Food Chemistry.
When sparkling wine is made, yeast cells burst open in a process called autolysis. This releases a special kind of protein called mannoproteins that, in still wines (the non-bubbly kind), can reduce astringency and bitterness, ...

