The term used for the natural, spontaneous process of devitalised tissue being separated from viable tissue Together with proteolytic enzymes, macrophage activity is thought to be responsible for autolysis
This term describes the process by which live yeast consumes the sediment in the bottom of a fermentation vessel This process often gives wines a bad flavor, but it can be avoided by racking frequently so that your wine doesn't stay on the lees too long
After yeast finish fermenting, they typically fall to the bottom of the fermentation vessel Eventually -- as they begin to starve -- they may start to feed on each other, releasing unpleasant aromas and flavors into the beer For beers which will remain in the fermenter for an extended period of time (more than 2-3 weeks), the potential for autolysis can be reduced by using a secondary fermenter (i e two-stage fermentation), to reduce the amount of sediment present
{i} breakdown of tissue as a result of digestive enzymes present in the tissue (symptom of malnutrition)
A process in which starving yeast cells feed on each other by excreting enzymes; causes an unpleasant, rubbery stench in beer
Self-digestion and disintegration of yeast cells in nutrient-depleted solutions This can impart "soapy" off-flavors if beer is allowed to sit too long on the dead yeast