All wines are made from the work of yeast, but yeast autolysis is generally avoided in all other still wines because it can rob the wine of its fruity, fresh flavors. Instead for most wines, once the yeasts have finished their task of fermenting sugar into alcohol and fall to the bottom of the fermentation vessel, they are removed, or “racked.” Therefore, if you’re smelling freshly baked bread when opening that red Chianti, you might simply be sitting next to a bakery (or drinking with the Pillsbury Dough Boy). And a stale wine is different from stale bread: it means the wine has been sitting out for too long and will probably smell abrasive, like nail polish remover or vinegar.<\/p>\n
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Now you’re craving a sparkling wine, aren’t you? Not all sparkling wines undergo yeast autolysis, especially if they’re trying to keep to a fresher, fruitier style. Try the delicious bubbles in our Food Friendly Pack<\/a> from the Wine365 Shop:<\/p>\n![\"Food](\"https:\/\/wine365.com\/stage\/wp-content\/uploads\/2022\/06\/BBQab-1final-1-200x300.png\")
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