| Literature DB >> 15618637 |
Keita Yunoki1, Mikio Tanji, Yukie Murakami, Yoshihiro Yasui, Shuji Hirose, Masao Ohnishi.
Abstract
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.Entities:
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Year: 2004 PMID： 15618637 DOI： 10.1271/bbb.68.2623
Source DB: PubMed Journal: Biosci Biotechnol Biochem ISSN： 0916-8451 Impact factor: 2.043