What process involves dying yeast consuming each other to create umami flavor?

The process that involves dying yeast consuming each other to create umami flavor is autolysis. During autolysis, when yeast cells become inactive or die, they break down their own cellular components, releasing amino acids, peptides, and other compounds. This breakdown can lead to the development of umami flavors, which are savory and complex. In many brewing and winemaking contexts, particularly in styles like lager or certain sparkling wines, this autolysis process contributes to the flavor profile, enhancing the overall taste experience.

Other processes mentioned in the options serve different functions in the brewing and fermentation realm. For instance, oxidation refers to the reaction of ingredients with oxygen, which can lead to off-flavors if not managed properly. Fermentation is the process whereby yeast consumes sugars to produce alcohol and carbon dioxide but does not specifically involve the consumption of dying yeast for flavor development. Pasteurization is a heat treatment method used to kill harmful microorganisms but does not contribute to flavor development from yeast autolysis.