Which of the following is NOT a characteristic of autolysis in beer?

Autolysis refers to the process where yeast cells break down after fermentation ends, leading to the release of various compounds that can influence the flavor and mouthfeel of the beer. The correct choice identifies a characteristic that does not align with the effects typically associated with autolysis.

During autolysis, yeast cells undergo self-digestion, breaking down their components and releasing amino acids, which can enhance overall flavor. Additionally, this breakdown can result in the production of sulfur compounds, such as hydrogen sulfide or dimethyl sulfide, which can contribute unique characteristics to the beer. The change in mouthfeel is also notable, as the released components can create a richer or creamier texture depending on the style of beer.

While autolysis can lead to the enhancement of certain flavors, it is often considered a desirable character in specific beer styles but can also be negative if it results in overly pronounced sulfur notes or off-flavors. Therefore, the enhancement of flavor isn't a universally accepted characteristic of autolysis, making it the most fitting answer in this context.