Author: C. Charpentier

0000000001040026

AUTHOR

C. Charpentier

showing 11 related works from this author

The plasma membrane ATPase of Kloeckera apiculata: purification, characterization and effect of ethanol on activity

1994

Partially (6-fold) purified plasma membrane ATPase from an ethanol-sensitive yeast, Kloeckera apiculata, had an optimum pH of 6.0, an optimum temperature of 35°C, a K m of 3.6 mM ATP and a V max of 11 μmol Pi/min.mg protein. SDS-PAGE of the semi-purified plasma membrane showed a major band of 106 kDa. No in vivo activation of the ATPase by glucose was observed. Although 4% (v/v) ethanol decreased the growth rate by 50% it did not affect the ATPase. Concentrations of ethanol ≥2% (v/v) did, however, inhibit the enzyme in vitro. The characteristics of the enzyme did not change during growth in the presence of ethanol.

Gel electrophoresischemistry.chemical_classificationChromatographyEthanolbiologyPhysiologyATPaseGeneral MedicineApplied Microbiology and BiotechnologyYeastIn vitrochemistry.chemical_compoundEnzymeMembranechemistryBiochemistryIn vivobiology.proteinBiotechnologyWorld Journal of Microbiology and Biotechnology

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Optimal Conditions for the Formation of Sotolon from .alpha.-Ketobutyric Acid in the French "Vin Jaune"

1995

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a key flavor compound in the French flor-sherry Vin Jaune. Sotolon in Vin Jaune (120-268 microgram/L) is produced during the development of yeast film over a period of 6 years. In a synthetic medium resembling wine, the formation of sotolon was studied for different organic acids and acetaldehyde. Then, sotolon was quantified by HPLC on a Lichrospher 100 Diol column. Under the conditions of temperature, pH, and alcoholic content similar to the ageing of wine in barrels, sotolon was formed by a purely chemical mechanism from alpha-ketobutyric acid and acetaldehyde. The formation of sotolon increases by increasing temperature and decreasing p…

Winealpha-Ketobutyric acidbiology010401 analytical chemistryDiolAcetaldehyde04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classification040401 food science01 natural sciencesYeast0104 chemical scienceschemistry.chemical_compoundSotolon0404 agricultural biotechnologychemistry[SDV.IDA]Life Sciences [q-bio]/Food engineeringOrganic chemistryGeneral Agricultural and Biological SciencesComputingMilieux_MISCELLANEOUSAromaFlavorJournal of Agricultural and Food Chemistry

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Ageing on lees ( sur lies ) and the use of speciality inactive yeasts during wine fermentation

2010

Abstract: The chapter begins by describing the lees and autolysis phenomena: mechanism and released products. It then reviews the influence of ageing ‘ sur lies ’ on the organoleptic and hygienic properties and the stability of white, red and sparkling wines. The chapter includes a description of different yeast preparations mimicking the lees and their use in winemaking.

Fermentation in winemakingChemistryAutolysis (wine)embryonic structuresOrganolepticFood scienceLeeshealth care economics and organizationshumanitiesYeastWinemaking

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