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Am. J. Enol. Vitic. 41:1:21-28 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
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Yeast Autolysis During Champagne Aging

M. J. Leroy 1, M. Charpentier 2, B. Duteurtre 2, M. Feuillat 3, and C. Charpentier 3

1 Laboratoire de Recherches Lacto-Labo, 86220 Dange Saint Romain, France
2 Laboratoire de Recherches Moëet et Chandon, 51200 Epernay, France
3 Université de Bourgogne, 21000 Dijon, France.

The yeast autolysis in Champagne wine during three years of aging has been followed. Autolysis may be defined by a loss of dry matter, a decrease in the percentage of protein and nucleic acids in this dry matter, and by an intracellular proteolytic activity. The yeast strain and its preparation influence autolysis in wine. Some wine constituents have also been studied, in particular, nitrogenous compounds whose concentrations increase during aging.

Key words: aging, autolysis, Champagne wine, Saccharomyces cerevisiae, yeast

Submitted on April 25, 1988




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Copyright © 1990 by the American Society for Enology and Viticulture.