Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions

@article{Alexandre2001ProteaseAA,
  title={Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions},
  author={Hervi{\'e} Alexandre and David Heintz and David Chassagne and Mich{\'e}le Guilloux-Benatier and Claudine Charpentier and Michel Feuillat},
  journal={Journal of Industrial Microbiology and Biotechnology},
  year={2001},
  volume={26},
  pages={235-240}
}
Determination of protease A activity during alcoholic fermentation of a synthetic must (pH 3.5 at 25°C) and during autolysis showed that a sixfold induction of protease A activity occurred after sugar exhaustion, well before 100% cell death occurred. A decrease in protease A activity was observed when yeast cell autolysis started. Extracellular protease A activity was detected late in the autolysis process, which suggests that protease A is not easily released. Evolution of amino acids and… CONTINUE READING

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