Yeasty
Having a bread-like aroma, typically associated with wines such as Champagne that have undergone a secondary fermentation. Desireable if not excessive.
Young
Having youthful freshness, or in finer wines, not yet mature.
Yeasty
A wine taster's term for a wine that has a pronounced flavor of yeast. Reminiscent of fresh bread, this flavor is common in sparkling wines and wines aged "sur lie." For all other types of wine, this flavor should be considered a fault.
Yeasty - yeastlike
Tasting term describing mostly undesirable flavours and odours deriving from varietal yeasts carried on grapeskins.
Yeasty
The odor of the yeast used to ferment the wine.
Young
A fresh, fruity, un-oxidized and possibly slightly yeasty aroma.
Yeasty
Smelling of yeast in fresh bread. Sign that the wine is undergoing a second fermentation, possibly because it was bottled too early, and is therefore faulty.
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Yeasty
A yeast or bread-like smell found in wines which have gone through secondary fermentation. Much desired in Champagne and sparkling wines.
Young
Simple, rough, or immature.
Yeasty Smell of yeast from fermentation. On sparkling wines, indication recent secondary fermentation. Aroma of warm bread or brioche. Yeasts are micro-organisms which convert or ferment sugar into alcohol.
Yeasty
A bready smell, sometimes detected in wines that have undergone secondary fermentation, such as Champagne; very appealing if not excessive.
Yeasty: The fresh/pleasant smell of fermenting yeast is called yeasty.
Yield: The amount of grapes picked (or wines made) from a given area.
yeasty: A bready like aroma created by yeast usually resulting from the wine having been aged on its lees.
Yeasty
Smelling of bread, usually signifying that the wine has been exposed to secondary fermentation in the bottle.
Yeasty: yeasts, or rather enzymes in yeasts, ferment wines. Some maintain that yeasts in fino Sherry butts (casks) contribute to the yeasty flavor of these wines.
Yeasty: Pleasant scent of yeast, often noted in sparkling wines. Compare "rising bread dough." ...
Yeasty. A descriptive term for a wine with the pleasant aroma of bread dough. Many sparkling wines and Champagnes have a yeasty aroma.
YEASTY/YEASTLIKE
Term describing odors deriving from varietal yeasts carried on grapeskins, molds etc. Includes both desirable and undesirable characteristics.
YEASTY
A wine making term used to describe the bouquet of fresh baked bread.
YIELD
The amount of grapes harvested in a particular year.
Autolytic Aroma of "yeasty" or acacia-like floweriness commonly associated with wines that have been aged sur lie.
Baked A wine with a high alcohol content that gives the perception of stewed or baked fruit flavors.
Its initial aroma impact shows evidence of a wine made on the yeast "lees" with yeasty, "cheesy" aromas, not unpleasant but speaking more of earth than fruit; it's worth pouring the wine with vigorous aeration a half-hour before serving, though, ...
Switching containers is not necessary; it's done to get rid of the dead yeasty-beasties. Yeasty-beasties cloud the wine, taste bad and can give you diarrhea. Aesthetics count.
AROMA - The primary smell of the young wine, including its varietal aroma (the smell that the characteristic grapes bring to the wine) and its fermentation aroma (the smell that the wine making gives to the wine, such as barrel aromas, yeasty aromas, ...
Very specific aroma description for a fresh, yeasty quality that I often find in Champagnes and White Burgundies. Note, however, that Champagne-makers consider this a flaw and prefer the euphemisms "toasty" or "biscuity" to describe this scent.
Like beer, it's yeasty, light, cold and bubbly, but it doesn't have beer's bitterness. Try it with Thai dishes or spicy Szechwan Chinese specialties like kung pao chicken; even delicate sparklers have a way of calming spicy chiles.
What California and Washington miss in their sparklers is that trademark Champagne biscuity-yeasty-doughy character.
Since muscadet is a light wine, and sometimes has citrus or apple hints, it goes well with melons. Because it has a somewhat yeasty flavor, it works better with honeydew or cantaloupe than it would with a melon such as a watermelon.
Sur lie literally translates from the French as "on lees". This leads to a distinctive yeasty aroma and an added freshness and creaminess to the wine. The lees may be stirred (batonnage in French) in order to promote uptake of the lees character.
Muscadet that have been aged sur lie can have very subtle "yeasty" aromas. The acidity keeps the wines light and refreshing. Some examples can have a slight "saltiness" about them.
the yeasty smells and tastes taken on by the wine as a result of being in contact with its decanted sediments for a long time.
Lees: Deposits in cask or bottle, notably the residue in champagne bottles, from dead yeast cells after the secondary fermentation has been completed.' Lying on lees' is the process that helps give bottle-fermented champagne its yeasty flavour.
If you find these words on a wine label, it means that the wine was aged on the lees: the gunk at the bottom of a barrel or tank that consists mostly of dead yeast cells. It can add complex, yeasty flavours to a white wine.
 See also: Yeast, Wine, White, Fermentation, Fruit
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