TY - JOUR T1 - Changes in Fatty Acids from Grape Lipidic Fractions During Crushing Exposed to Air JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 202 LP - 205 DO - 10.5344/ajev.1986.37.3.202 VL - 37 IS - 3 AU - Michel Roufet AU - Claude L. Bayonove AU - Robert E. Cordonnier Y1 - 1986/01/01 UR - http://www.ajevonline.org/content/37/3/202.abstract N2 - Grape crushing in the presence of air induces a decrease in levels of polyunsaturated fatty acids in the berries and in some lipidic fractions. This phenomenon is particularly noticeable in galactosylglycerides at the véraison stage. The possible existence, in addition to lipoxygenase, of a lipase similar to a galactosylglyceride acylhydrolase is discussed. ER -