… and Feuillat, M. (1995) Influence of initial colloid content on yeast macromolecule …
Guilloux-Benatier, M., Le Fur, Y. and Feuillat, M. (1996) Relation entre les fermentescibilités …

The capacity of yeast cell walls to bind volatile compounds was investigated in a model
hydroalcoholic system. The interactions between five aroma substances and yeast walls in a …

The evolution of amino acids in champagne has been studied over a period of several years
from the start of the bottle fermentation to aging for 4 to 5 years in contact with the yeast. …

The influence of initial colloid content on macromolecule production by Saccharomyces
cerevisiae during alcoholic fermentation in synthetic media was investigated. The effect of yeast …

The influence of mannaproteins released from yeast cell walls during alcoholic fermentation
on the volatility of aroma substances was investigated in a model wine. After the …

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 …

Preparation of yeast mannoproteins. Mannoproteins may be prepared either from intact
yeast cells or from the isolated cell wall fraction known as yeast hulls. There are currently two …

Determination of protease A activity during alcoholic fermentation of a synthetic must (pH 3.5
at 25C) and during autolysis showed that a sixfold induction of protease A activity occurred …

… 0.25 M phosphate buffer containing 0.25 M KCl at pH 4). Finally, reversed phase chromatography
(Ultrasphere OD column, 250 mm length, 10 mm id, 5 μm particle size, 80 Å porosity, …

MATERIALS AND METHODS The medium was simplified in order toshow the interactions
between macromolecules and aroma compounds (Table I). Macromolecules from wines of …