title: Ethyl esterification of long-chain unsaturated fatty acids derived from grape must by yeast during alcoholic fermentation.
abstract: The composition of total fatty acid ethyl ester (FAEE) in yeast cells and the liquid phase separated from grape must during alcoholic fermentation at different temperatures was investigated by using the solid-phase extraction method. Thirteen FAEE from butyric to linolenic acids were detected during fermentation. Significant amounts of long-chain unsaturated FAEE, including linoleic and linolenic acids derived from grape material, had already accumulated in the yeast cells by day 3 during fermentation.
authors: Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan.
authors: Keita
authors: K
authors: Yunoki
authors: Shuji
authors: S
authors: Hirose
authors: Masao
authors: M
authors: Ohnishi
mesh_terms: D004951:Esterification; D000431:Ethanol / Q000378:metabolism*; D005231:Fatty Acids, Unsaturated / Q000378:metabolism*; D005285:Fermentation; D027843:Vitis / Q000378:metabolism* / Q000382:microbiology; D015003:Yeasts / Q000378:metabolism*
chemical_list: D005231:Fatty Acids, Unsaturated; D000431:Ethanol