Abstract
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.
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