Aging on the lees can impart which sensory characteristic?

• A. Slightly increased body and a creamy texture.
• B. Higher perceived acidity.
• C. Nutty, biscuit component or rounder mouthfeel.
• D. More green vegetal notes.

Answer: (C)

Aging on the lees releases yeast autolysis products into the wine, which influence both aroma and texture. The most distinctive result is nutty, biscuit-like aromas paired with a rounder, creamier mouthfeel, due to compounds like mannoproteins coating the palate and adding richness. That combination best captures the sensory impact of lees aging. Higher perceived acidity isn’t a typical outcome of this process, and green vegetal notes are more about youthful varietal character than lees contact.