Ethyl Esterification of Long-Chain Unsaturated Fatty Acids Derived from Grape Must by Yeast during Alcoholic Fermentation
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概要
- 論文の詳細を見る
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.
- 社団法人 日本農芸化学会の論文
著者
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Ohnishi Masao
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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Yunoki Keita
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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Ohnishi Masao
Dep. Of Agricultural And Life Sci. Obihiro Univ. Of Agriculture And Veterinary Medicine
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Hirose Shuji
Tokachi-ikeda Research Institute For Viticulture And Enology
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