Abstract
An investigation was conducted to determine the lipid composition and fatty acid distribution of Concord grapes during maturation. Fruit samples were collected at four maturity levels from two Ohio vineyard locations. The crude lipid content of the berries was generally highest at véraison, approximately 0.23%. The neutral lipids tended to increase during maturation, while the polar lipids decreased. At harvest, the crude lipid content of the Concord samples was 0.20%; of this approximately 67% was neutral lipids and 33% polar lipids. The fatty acid distribution of both lipid fractions was predominated by myristic, palmitic, and stearic acids.
- Accepted September 1977.
- Published online January 1977
- Copyright 1977 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.