Abstract
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.
- Received January 1986.
- Copyright 1986 by the American Society for Enology and Viticulture
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