What can occur due to autolysis if yeast is left in the beer for too long?

Autolysis refers to the self-digestion of yeast cells when they die and break down. When yeast is left in beer for an extended period, their cellular components can release various compounds, leading to off-flavors and aromas in the final product. One of the primary effects of autolysis is the release of amino acids, peptides, and various compounds that can impart a distinctive meaty or sulfuric aroma to the beer. This can manifest as a noticeable flavor that is often described as umami or reminiscent of broth, attributed to the breakdown of yeast cells.

The presence of sulfur compounds, like hydrogen sulfide, may also result from this process, contributing to the off-aromas. While other options present different effects, they do not directly relate to the consequences of autolysis in the same manner as the meaty, sulfuric aroma. Enhanced hop flavor and increased carbonation are typically related to other brewing factors such as hop utilization and carbonation methods, rather than the result of yeast autolysis. A soapy flavor profile, though it can occur in some contexts, is not specifically tied to the autolysis of yeast as prominently as the sulfuric and meaty characteristics.