RT Journal Article SR Electronic T1 Evolution of the Lipid Contents of Champagne Wine During the Second Fermentation of Saccharomyces cerevisiae JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 175 OP 182 DO 10.5344/ajev.1989.40.3.175 VO 40 IS 3 A1 D. Troton A1 M. Charpentier A1 B. Robillard A1 R. Calvayrac A1 B. Duteurtre YR 1989 UL http://www.ajevonline.org/content/40/3/175.abstract AB During the second fermentation by Saccharomyces cerevisiae in Champagne wine, the neutral lipid composition of the wine was greatly affected. The main characteristic of this process was the release of triacylglycerol from yeasts into the wine. Moreover, changes of the lipid contents resulted from multiple chemical reactions which occurred in wine, i.e., the degradation of both free fatty acids and diacylglycerols. The oxidation of triacylglycerol fatty acids (specifically on C-2 position of glycerol) and their release into the wine was an additional reaction; these peculiar fatty acids were rapidly degraded into smaller molecules which could have important organoleptic properties and thus partly modify the flavor of Champagne wine.