title: Fatty acid compositions of commercial red wines.
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.
authors.affiliation: Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
authors.forename: Keita
authors.initials: K
authors.lastname: Yunoki
authors.forename: Mikio
authors.initials: M
authors.lastname: Tanji
authors.forename: Yukie
authors.initials: Y
authors.lastname: Murakami
authors.forename: Yoshihiro
authors.initials: Y
authors.lastname: Yasui
authors.forename: Shuji
authors.initials: S
authors.lastname: Hirose
authors.forename: Masao
authors.initials: M
authors.lastname: Ohnishi
mesh_terms: D005227:Fatty Acids / Q000032:analysis*; D027843:Vitis; D014920:Wine / Q000032:analysis*
chemical_list: D005227:Fatty Acids