Degradation of Guanidino Compounds by Silver Carbonate on Celite |
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| Authors: | Tadashi Nakai Takafumi Ohta Yūko Fujita Kaoru Horiuchi |
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| Institution: | Faculty of Pharmaceutical Sciences, Science University of Tokyo, 12, Ichigaya Funagawara-machi, Shinjuku-ku, Tokyo, Japan |
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| Abstract: | A determination was made of fatty acid compositions in twelve commercial red wines made from grapes differing in kind and vintage. Twelve fatty acids were identified, palmitic, myristic, and lauric acids being found predominant. Total acyls (32～81 nmol/100 ml) differed considerably. Changes in fatty acid constituents in must from grape berries and wines according to the process of manufacture were also examined. |
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| Keywords: | red wine fatty acid lipids alcoholic fermentation grape |
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