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It seems strange, but no chemical compound responsible for this nuance has yet been identified. Neverthless, this sensation is widely shared among all wine drinkers. This aroma is very powerful and marries perfectly with the buttery tones of some great Chardonnays and with the coffee nuances of old vintages Champagne.
Usually, it develops in Chardonnay aged in new oak barrels (medium to heavy toast). Sometimes the "yeastyness" of a bread dough is related to lees aging. Generally this aroma is mainly perceived in white wines because of their lighter character, even though some great reds aged in oak for a longer period of time can have this perfume as well. Summing up, we can safely state that is the barrels toastyness that is responsible for this aroma.