breakdown of yeast cells
... that as Champagne ages on its lees , the breakdown of yeast cells imparts unique flavors of acacia, biscuits and nuttiness as well as a creamy mouth feel?
... that as <a class="mw-redirect" href="./Champagne_(wine)" id="mwHcM" rel="mw:WikiLink" title="Champagne (wine)">Champagne</a> <a class="mw-redirect" href="./Ages_(wine)" id="mwHcQ" rel="mw:WikiLink" title="Ages (wine)">ages</a> on its <a class="mw-redirect" href="./Lees_(wine)" id="mwHcU" rel="mw:WikiLink" title="Lees (wine)">lees</a> <i id="mwHcY">(pictured)</i>, the <b id="mwHcc"><a class="mw-redirect" href="./Autolysis_(wine)" id="mwHcg" rel="mw:WikiLink" title="Autolysis (wine)">breakdown of yeast cells</a></b> imparts unique flavors of <a href="./Acacia" id="mwHck" rel="mw:WikiLink" title="Acacia">acacia</a>, <a href="./Biscuit" id="mwHco" rel="mw:WikiLink" title="Biscuit">biscuits</a> and <a class="mw-disambig" href="./Nut" id="mwHcs" rel="mw:WikiLink" title="Nut">nuttiness</a> as well as a creamy <a class="mw-redirect" href="./Mouth_feel" id="mwHcw" rel="mw:WikiLink" title="Mouth feel">mouth feel</a>?