autolysis

(ô-tŏl'ĭ-sĭs)
n.
The destruction of tissues or cells of an organism by the action of substances, such as enzymes, that are produced within the organism. Also called self-digestion.

autolytic au'to·lyt'ic (ô'tə-lĭt'ĭk) adj.

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The process of self-digestion by the enzymes naturally present in tissues. For example, the tenderizing of game while hanging is due to autolysis of connective tissue. Yeast extract is produced by autolysis of yeast.

[aw-TAHL-uh-sihss] A decomposition of dead yeast cells that occurs in wines that are aged sur lie ("on the lees"). Winemakers believe that certain wines-like those made with chardonnay or sauvignon blanc grapes-benefit from autolysis because they gain complexity during the process. Autolysis affects sparkling wines made via méthode champenoise because yeast cells and a mixture of sugar and wine (dosage) are added to create a second fermentation in the bottle. The sparkling wine is then aged with the yeast cells in the bottle (sometimes for up to 10 years), which adds complexity to both bouquet and flavor.

The self-lysing or the internal breakdown of non-water-soluble components into simpler more water-soluble components. See Hydrolysis, Autolyzed Yeast.

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the process of self-digestion that occurs in plant and animal tissues after death of the organism or following separation of tissue from the rest of the organism. It is due to the action of the tissue's own enzymes.
—autolytic adj.

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The disintegration of cells or tissues by endogenous enzymes. See also postmortem decomposition.