Aging on the lees can impart which sensory characteristic?

Aging on the lees can impart which sensory characteristic?

• A. Slightly increased body and a creamy texture.
• B. Higher perceived acidity.
• C. Nutty, biscuit component or rounder mouthfeel.
• D. More green vegetal notes.

Answer: (C)

Aging on the lees releases yeast autolysis products into the wine, which influence both aroma and texture. The most distinctive result is nutty, biscuit-like aromas paired with a rounder, creamier mouthfeel, due to compounds like mannoproteins coating the palate and adding richness. That combination best captures the sensory impact of lees aging. Higher perceived acidity isn’t a typical outcome of this process, and green vegetal notes are more about youthful varietal character than lees contact.

Aging on the lees releases yeast autolysis products into the wine, which influence both aroma and texture. The most distinctive result is nutty, biscuit-like aromas paired with a rounder, creamier mouthfeel, due to compounds like mannoproteins coating the palate and adding richness. That combination best captures the sensory impact of lees aging. Higher perceived acidity isn’t a typical outcome of this process, and green vegetal notes are more about youthful varietal character than lees contact.