Which sensory effect can aging wine on the lees have?

• A. Increased body and a creamy texture.
• B. Higher acidity.
• C. Creamier texture and subtle nuttiness from the lees.
• D. Strong green notes.

Answer: (C)

Aging wine on the lees changes texture and flavor through autolysis, where yeast cells break down in contact with the wine. This releases compounds like mannoproteins and amino acids that coat the palate, giving a creamier, fuller mouthfeel. At the same time, these lees-derived compounds bring subtle nuttiness or bread-like flavors, such as almond or biscuit notes, which is why the sensory effect described is a creamier texture with a hint of nuttiness from the lees. This process doesn’t typically raise acidity and isn’t associated with strong green aromas.