Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine The United Graduate School of Agricultural Science, Iwate University
Mikio TANJI
Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine
Yukie MURAKAMI
Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine
Yoshihiro YASUI
Tokachi-Ikeda Research Institute for Viticulture and Enology
Shuji HIROSE
Tokachi-Ikeda Research Institute for Viticulture and Enology
Masao OHNISHI
Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine The United Graduate School of Agricultural Science, Iwate University
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∼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.
