FIG 7.

(a) Chitinase activity levels of chitinase remaining in model wine solution (12% ethanol, 4 g/liter tartaric acid [pH 3.3]) not bound to the yeast cell wall after incubation with cells. (b) Chitinase activity levels of chitinase not bound to the yeast cell wall after incubation with live whole cells (L) and boiled cell wall extract (CW) from S. paradoxus and S. cerevisiae cells. Chitinase levels were quantified using the chitinase assay kit, according to the manufacturer's instructions. Commercial chitinase was used for the yeast cell wall binding assay in this experiment.