M. Charpentier

Purification method for the isolation of monophosphate nucleotides from Champagne wine and their identification by mass spectrometry.

C. Charpentier, C. Claparols, M. Feuillat, 2001, Journal of chromatography. A.

Liquid chromatographic fractionation of small peptides from wine.

A. Maujean, F. Duchiron, B. Duteurtre, 2000, Journal of chromatography. A.

Yeast Autolysis During Champagne Aging

C. Charpentier, M. Feuillat, B. Duteurtre, 1990, American Journal of Enology and Viticulture.

Evolution of the Lipid Contents of Champagne Wine During the Second Fermentation ofSaccharomyces cerevisiae

B. Robillard, B. Duteurtre, R. Calvayrac, 1989, American Journal of Enology and Viticulture.

Yeast adapted to wine: Nitrogen compounds released during induced autolysis in a model wine

C. Charpentier, D. Chassagne, L. Perrot, 2002, Journal of Industrial Microbiology and Biotechnology.

Cell Wall and Lipid Changes inSaccharomyces cerevisiaeduring Aging of Champagne Wine

M. Charpentier, F. Piton, D. Troton, 1988, American Journal of Enology and Viticulture.

Isolation, Identification, and Organoleptic Characterization of Low-Molecular-Weight Peptides from White Wine

A. Maujean, F. Duchiron, B. Duteurtre, 2001, American Journal of Enology and Viticulture.

Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.

C. Charpentier, M. Feuillat, B. Duteurtre, 2005, Journal of agricultural and food chemistry.