PT - JOURNAL ARTICLE AU - M. J. Leroy AU - M. Charpentier AU - B. Duteurtre AU - M. Feuillat AU - C. Charpentier TI - Yeast Autolysis During Champagne Aging AID - 10.5344/ajev.1990.41.1.21 DP - 1990 Jan 01 TA - American Journal of Enology and Viticulture PG - 21--28 VI - 41 IP - 1 4099 - http://www.ajevonline.org/content/41/1/21.short 4100 - http://www.ajevonline.org/content/41/1/21.full SO - Am J Enol Vitic.1990 Jan 01; 41 AB - 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.