Art

J-GLOBAL ID：200902248353656051   Reference number：05A0032605

Fatty Acid Compositions of Commercial Red Wines

市販赤ワインの脂肪酸組成

Author (6)： YUNOKI K (Obihiro Univ. Agriculture and Veterinary Medicine, Hokkaido, JPN) ,  TANJI M (Obihiro Univ. Agriculture and Veterinary Medicine, Hokkaido, JPN) ,  MURAKAMI Y (Obihiro Univ. Agriculture and Veterinary Medicine, Hokkaido, JPN) ,  YASUI Y (Tokachi-Ikeda Res. Inst. Viticulture and Enology, Hokkaido, JPN) ,  HIROSE S (Tokachi-Ikeda Res. Inst. Viticulture and Enology, Hokkaido, JPN) ,  OHNISHI M (Obihiro Univ. Agriculture and Veterinary Medicine, Hokkaido, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 68  Issue： 12  Page： 2623-2626  Publication year： Dec. 23, 2004 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *grape wine ,...

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JST classification (2)： Wine  (FK04024X) ,  Food analysis  (FJ01030U)

Substance index (3)： Palmitic Acid ,  Myristic Acid ,  Lauric acid

Reference (9)：

• 1) Castellari, M., Piermattei, B., Arfelli, G., and Amati, A., Influence of aging conditions on the quality of red Sangiovese wine. J. Agric. Food Chem., 49, 3672–3676 (2001).
• 2) del Alamo, M., Bernal, J. L., and Gomez-Cordoves, C., Behavior of monosaccharides, phenolic compounds, and color of red wines aged in used oak barrels and in the bottle. J. Agric. Food Chem., 48, 4613–4618 (2000).
• 3) Ohtuka, K., III. Lipids and wax in wine. Nippon Jozo Kyoukaishi (in Japanese), 70, 395–396 (1975).
• 4) de Pinho, P. G., Silva Ferreira, A. C., Mendes-Pinto, M., Benitez, J. G., and Hogg, T. A., Determination of carotenoid profiles in grapes, musts, and fortified wines from Douro varieties of Vitis vinifera. J. Agric. Food Chem., 49, 5484–5488 (2001).
• 5) Cocito, C., and Delfini, C., Simultaneous determination by GC of free and combined fatty acids and sterols in grape musts and yeasts as silanized compounds. Food Chem., 50, 297–305 (1994).

Terms in the title (2)： 赤ワイン ,  脂肪酸組成