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The Effect of Yeast Autolysis on Wine's Aromatic Profile

Mitteilungen Klosterneuburg: Journal of Viticulture, Oenology, Pomology and Fruit Processing

Volume 74 (2024): Issue 3 (September 2024)

By: Jan Mikuš, Michaela Kulhánková, Michal Kumšta, Božena Průšová and Mojmír Baroň

Open Access

|Jan 2026

Authors

Jan Mikuš

Department of viticulture and enology, Faculty of Horticulture Mendel University in Brno, Lednice, Czech Republic

Michaela Kulhánková

Department of viticulture and enology, Faculty of Horticulture Mendel University in Brno, Lednice, Czech Republic

Michal Kumšta

Department of viticulture and enology, Faculty of Horticulture Mendel University in Brno, Lednice, Czech Republic

Božena Průšová

bozena.prusova@mendelu.cz

Department of viticulture and enology, Faculty of Horticulture Mendel University in Brno, Lednice, Czech Republic

Mojmír Baroň

Department of viticulture and enology, Faculty of Horticulture Mendel University in Brno, Lednice, Czech Republic

DOI: https://doi.org/10.2478/mittklbg-2024-0014 | Journal eISSN: 3061-063X | Journal ISSN: 3061-0621

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Language: English

Page range: 173 - 188

Submitted on: Dec 22, 2023

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Published on: Jan 9, 2026

Published by: High School and Federal Office of Viticulture and Pomology

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Keywords:

volatile aroma compounds,

wine maturation,

yeast autolysis

Related subjects:

Life sciences, other

© 2026 Jan Mikuš, Michaela Kulhánková, Michal Kumšta, Božena Průšová, Mojmír Baroň, published by High School and Federal Office of Viticulture and Pomology
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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