Abstract
During the second fermentation by <i>Saccharomyces cerevisiae</i> 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>i.e.</i>, 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.
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