Fatty Acid Compositions of Commercial Red Wines | Zendy

Keita Yunoki | Zendy; Mikio TANJI | Zendy; Yukie Murakami | Zendy; Yoshihiro Yasui | Zendy; Shuji Hirose | Zendy; Masao Ohnishi | Zendy

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Fatty Acid Compositions of Commercial Red Wines

Author(s) -

Keita Yunoki,

Mikio TANJI,

Yukie Murakami,

Yoshihiro Yasui,

Shuji Hirose,

Masao Ohnishi

Publication year - 2004

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.68.2623

Subject(s) - myristic acid , vintage , lauric acid , food science , chemistry , palmitic acid , fatty acid , wine , organic chemistry , biochemistry

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 (32 approximately 81 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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