Which of the following is a benefit of lees contact?

• A. Does not affect any components of wine
• B. Stabilizes unstable proteins
• C. Protects from oxygen
• D. Aromas and flavors are enhanced, tannins softened

Answer: (D)

Lees contact relies on the breakdown of yeast cells after fermentation. As the wine sits on the lees, autolysis releases compounds like mannoproteins, amino acids, and aroma precursors that enrich the wine’s bouquet and mouthfeel. These contributions often bring bread- or biscuit-like aromas and a creamier, fuller texture, which helps soften the perception of tannins. That combination—enhanced aromas and flavors along with a smoother tannin finish—is why it’s considered a benefit of aging on the lees.

The idea that lees contact doesn’t affect any components isn’t accurate, since autolysis changes aroma, flavor, and texture. It isn’t primarily about protecting from oxygen, and stabilizing unstable proteins isn’t the classical benefit emphasized with lees aging.