RT Journal Article
SR Electronic
T1 Yeast Autolysis During Champagne Aging
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 21
OP 28
DO 10.5344/ajev.1990.41.1.21
VO 41
IS 1
A1 M. J. Leroy
A1 M. Charpentier
A1 B. Duteurtre
A1 M. Feuillat
A1 C. Charpentier
YR 1990
UL http://www.ajevonline.org/content/41/1/21.abstract
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.