期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 52, 期 15, 页码 4791-4794出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf030499r
关键词
lipids; sherry wine; lees; lipid extractability; fatty acid composition; lipid classification; physicochemical parameters of lipids
In this paper, we describe the study and characterization of the lipids from lees of Sherry wine, one of the main byproducts from the wine-making industry in the Jerez/Xeres/Sherry denomination of the origin zone in Jerez de la Frontera, Spain. The lipid content, extractability, classification, fatty acid composition, and its main chemical characteristics have been determined in order to evaluate their potential use as a food or food additive.
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