What effect does autolysis generally have on beer flavor?

Autolysis refers to the self-digestion of yeast cells after fermentation, which can impact the flavor profile of beer significantly. This process can lead to the release of cellular compounds and by-products into the beer, notably during long aging periods, particularly when yeast is left in contact with the beer for an extended time.

The compounds released during autolysis can include amino acids, peptides, and higher alcohols, which may contribute to flavors that are often perceived as undesirable, such as meaty, broth-like, or even buttery characteristics. These off-flavors typically arise from the breakdown of yeast cells and can negatively influence the overall character of the beer.

In contrast, the other options have limited or no relevance to the effects of autolysis. For instance, while yeast can contribute to some perceived sweetness through fermentation byproducts, autolysis doesn’t enhance sweetness; the process does not directly improve bitterness levels, as bitterness generally comes from hop compounds; and rather than eliminating acidity, autolysis often has no clear effect regarding acidity levels in beer. Therefore, the understanding that autolysis generally results in off-flavors is substantiated.