Journal
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
Volume 68, Issue 12, Pages 2623-2626Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.68.2623
Keywords
red wine; fatty acid; lipids; alcoholic fermentation; grape
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A determination was made of fatty acid compositions in twelve commercial red wines made from grapes differing in kind and vintage. Twelve fatty acids were identified, palmitic, myristic, and lauric acids being found predominant. Total acyls (32similar to81 nmol/100 ml) differed considerably. Changes in fatty acid constituents in must from grape berries and wines according to the process of manufacture were also examined.
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