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Am. J. Enol. Vitic. 44:2:180-186 (1993)
Copyright © 1993 by the American Society for Enology and Viticulture.
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Fatty Acids From Lipid Fractions of Leaves and Different Tissues of Cabernet Sauvignon Grapes

Alberto Miele 1, Jacques Bouard 2, and Alain Bertrand 3

1 EMBRAPA/Centro Nacional de Pesquisa de Uva e Vinho, C.P. 130, 95700 Bento Gonçalves, RS, Brasil
2 Laboratoire de Physiologie Végétale et Ampélologie, Université de Bordeaux I, 33405 Talence, France
3 Institut d'Oenologie, Université de Bordeaux II, 33405 Talence, France.

The composition of fatty acids was studied of different lipid fractions of leaves, pericarps, skins, musts, and seeds of Vitis vinifera L. cv. Cabernet Sauvignon. Samples were collected at grape maturity and lyophilized after sampling. Extraction of lipids was followed by separation and saponification of lipid fractions, and the fatty acids were analyzed by gas chromatography. The results showed that glycolipids were predominant in leaves, phospholipids in the pericarps and skins, and neutral lipids in the seeds. For the fatty acid composition, linolenic acid was the most abundant acid in leaves, specially in glycolipids; in pericarps and skins, linoleic acid was predominant, mostly in phospholipids; in seeds, linoleic acid represented about 95% of neutral lipids. The unsaturated/saturated fatty acid ratio was found to vary according to the tissue and the lipid fraction. For the total fatty acids, this ratio was always greater than one, decreasing from seeds to leaves, pericarps, and skins. The contents of fatty acids (µg/g dry wt.) were 128941 in seeds, 20500 in leaves, and 2686 in pericarps (2901 µg/g dry wt. in skins and 117870 µg/L in musts).

Key words: fatty acid, grape, grapevine, lipid, viticulture, Vitis vinifera

Submitted on September 21, 1992




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Copyright © 1993 by the American Society for Enology and Viticulture.