Ethyl esterification of long-chain unsaturated fatty acids derived from grape must by yeast during alcoholic fermentation

被引：8
|
作者：
Yunoki, Keita [1 ]
Hirose, Shuji [2 ]
Ohnishi, Masao [1 ]
机构：
[1] Obihiro Univ Agr & Vet Med, Dept Agr & Life Sci, Obihiro, Hokkaido 0808555, Japan
[2] Tokachi Ikeda Res Inst Viticulture & Enol, Ikeda, Hokkaido 0830002, Japan
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2007年 / 71卷 / 12期
关键词：
red wine; fatty acid ethyl ester; linoleic acid; alcoholic fermentation; yeast;
D O I：
10.1271/bbb.70444
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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.
引用
收藏
页码：3105 / 3109
页数：5
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