You can often encounter an inscription on the "sur lie" wine label, but do you know exactly what this means? If you are not on the "you" with the French, keep reading with a glass in your hand.
Literally translated sur means on or on, and lie - sediment to make it a little more complicated and interesting for inquisitive, you can also find dépôt as sediment. Why is so much attention devoted to these sludge by the wine producers?
During the wine production process, yeasts are involved, which convert sugars into alcohol, and when they finish their activity, they lose their vital abilities and die. When this stage occurs, they fall into sediment (fine) and begin to degrade, ie there is a process of autolysis. Over time, the oenologists have found that keeping white wine with these sludge, it changes its taste and begins to acquire pleasant and softer tones.
When decaying yeast cells, substances such as proteins and polysaccharides are released. When maturation is applied to fine sludge, proteins (mannoproteins) interact with other tannins, because even in white wine there is a small fraction, which reduces their influence on taste. Polysaccharides (sugars), on the other hand, give the volume of wine.
To improve the contact between the sludge and the wine, the so- you can guess, again, of French origin - Bâtonnage. The sludge is shaken by means of a special device periodically as the sur lie stage, which can be from 6 to 24 months depending on the desired result. It is important to note that wine gains better stability and reduces the number of treatments before it is bottled and reaches you.
Wine improves its taste-aroma profile, it becomes extremely complex. There are notes of butter, brioches, cream cheese, and taste becomes an idea softer, round and greasy. Surely, with time, you will begin to recognize yourself without the need to read the label, when wine is aged on fine yeast sludge, only by its taste and aroma.