Chemistry of Natural Compounds

, Volume 19, Issue 4, pp 496–497 | Cite as

Triglycerides of the wine grape

  • Yu. L. Zherebin
  • A. A. Kolesnik
Brief Communications
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Keywords

Lipase Saturated Fatty Acid Wine Grape Fatty Acid Residue Unsaturated Acyl 

Literature cited

  1. 1.
    N. A. Mekhuzla, “The role of lipids in wines,” in: Abstracts of Lectures and Communications to an All-Union Symposium on the Main Directions of the Development of Wine Making and Viniculture in the USSR [in Russian], Yalta (1978), p. 49.Google Scholar
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    A. V. Bogatskii, Yu. L. Zherebin, and A. A. Kolesnik, The Horticulture, Viniculture, and Wine Making of Moldavia [in Russian], Vol. II (1979), p. 36.Google Scholar
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    J. Ribereau-Gayon, E. Peynaud, P. Ribereau-Gayon, and P. Sudraud, Sciences et Techniques du Vin, Dunod, Paris, 4 Vols (1972–7).Google Scholar
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    A. V. Bogatskii, Yu. L. Zherebin, and A. A. Kolesnik, Vinogradcurstvo Vinodelie SSSR, No. 8, 26 (1978).Google Scholar
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    A. V. Bogatskii, Yu. L. Zherebin, and A. A. Kolesnik, Vinogradarstvo Vinodelie SSSR, No. 6, 21 (1978).Google Scholar
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    A. L. Markman, T. V. Chernenko, and A. U. Umarov, Prikl. Biokhim. Mikrobiol.,5, No. 5, 61 (1969).Google Scholar
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    Yu. L. Zherebin, A. A. Kolesnik, and A. V. Bogatskii, Prikl. Biokhim. Mikrobiol.,17, No. 4, 614 (1981).Google Scholar

Copyright information

© Plenum Publishing Corporation 1984

Authors and Affiliations

  • Yu. L. Zherebin
  • A. A. Kolesnik

There are no affiliations available

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