Wines champagne

The catalytic capacity of several excreting pectolytic enzymes obtained from various yeast strains was examined using in vivo and biochemical techniques. Of the 33 yeast strains studied 30 were isolated from champagne wine during alcoholic fermentation. Only one yeast strain was found to excrete pectolytic enzymes and was identified as Saccharomyces cerevisiae designated SCPP. Three types of pectolytic enzymes were found to be excreted by SCPP polygalacturonase (PG), pectin-lyase (PL) and pectin-esterase (PE) [1]. 

Measured by nephelometric opto-electronical rapid methods. Brauwelt Int. 15, 228-234. Senee, J., Robillard, B., and Vignes Adler, M. (1999). Films and foams of Champagne wines. 

From the point of view of the chemist, champagne can indeed be viewed as a multicomponent aqueous solution. The chemical composition of a typical Champagne wine is reported in Table 1.2 (Dussaud, 1993). 

TABLE 1.2 Average composition of a typical Champagne wine (Dussaud, 1993)... 

FIGURE 1.4 C spectrum recorded to measure the CO2 concentration in a typical Champagne wine (Autret et ai, 2005) it is clear that no carbonated species, ... 

As soon as S > 0, a supersaturated liquid enters a metastable state and must degas to recover a supersaturating ratio equal to zero. In the case of Champagne wines, just after uncorking the bottle, Cl is the equilibrium concentration of CO2 in the liquid bulk corresponding to a partial... 

Liger-Belair, G. (2002). Physicochemical approach to the effervescence in Champagne wines. 

Liger-Belair, G., Lemaresquier, H., Robillard, B., Duteurtre, B., and Jeandet, P. (2001a). The secrets of fizz in champagne wines A phenomenological study. Am. J. Enol. Vitic. 52, 88-92. 

Liger-Belair, G., Topgaard, D., Voisin, C., and Jeandet, P. (2004). Is the wall of a cellulose fiber saturated with liquid whether or not permeable with CO2 dissolved molecules Application to bubble nucleation in champagne wines. Langmuir 20,4132- 138. 

Liger-Belair, G., Cilindre, C., Gougeon, R., Lucio, M., Gebefiigi, I., Jeandet, P., and Schmitt-Kopplin, P. (2009a). Unraveling different chemical fingerprints between a champagne wine and its aerosols. Proc. Natl. Acad. Sci. USA 106,16545-16549. 

Priser, C., Etievant, P. X., Nicklaus, S., and Brun, O. (1997). Representative champagne wine extracts for gas chromatography olfactometry analysis. /. Agric. Food Client. 45,3511-3514. 

Tominaga, T., Guimbertau, G., and Dubourdieu, D. (2003). Role of certain volatile thiols in the bouquet of aged Champagne wines. /. Agric. Food Chem. 51,1016-1020. 

J Bed Champagne wines of the second quality light and agreeable. 

Charmat, P. Ten Tank Continuous Charmat Production of Champagne, Wines... 

Cilindre, C., Castro, A.J., Clement, C., Jeandet, P., Marchal, R. (2007). Influence of Botrytis cinerea infection on Champagne wine proteins (characterized by two-dimensional electrophoresis/immunodetection) and wine foaming properties. Food Chem., 103, 139-149. 

Marchal, R., Tabary, I., Valade, M., Moncomble, D., Viaux, L., RobiUard, B., and Jeandet, R (2001). Effects of Botrytis cinerea infection on Champagne wine foaming properties. J. Sci. FoodAgric., 81, 1371-1378. 

Peron, N., Cagna, A., Valade, M., Marchal, R., Maujean, A., RobiUard, B., Aguie-Beghin, V., and DouiUard, R. (2000). Characterisation by drop tensiometry and by eUipsometry of the adsorption layer formed at the air Champagne wine interface. Adv. Colloid Interfac. Sci., 88, 19-36. 

Piton, M., Charpentier, C., and Troton, D. (1988). Cell wall and lipid changes in Saccharomyces cerevisiae during aging of champagne wine. Am. J. Enol. Vitic., 39, 221-226. 

LC-ESI-MS/MS (liquid chromatography electrospray ionisation tandem mass spectrometry) has been used by Person et al. (2004) for identification and quantification of di- and tripeptides in champagne wine after filtration with a Mr 10,000 cut-off membrane. This procedure avoids the time-consuming prepurification and isolation steps. 

Perrot, L., Dukic, S., Charpentier, M., Duteurtre, B., Duchiron, R, Kaltenbach, M.L. (2003). Antihypertensive effect of a low molecular weight fraction (1 kDa) of champagne wine in spontaneously hypertensive rats. In A. Lonvaud-Funel, G. Revel, P. Darriet (Eds.), Oenologie 2003 (pp. 688-691) Paris TEC and DOC. 

Person, M. de, Sevestre, A., Chaimbault, P., Perrot, L., Duchiron, E, Elfakir, C. (2004). Characterization of low-molecular weight peptides in champagne wine by liquid chromatogra-phy/tandem mass spectrometry. Anal. Chim. Acta, 520, 149-158. 

Fig. 8B.4 Development of 2FM content during bottle aging in champagne wines...

TABLE 10.6. Peptides Identified in Champagne Wine m/z Values of Protonated Peptides and CAD Fragments2... 

---