Effets de la formation de la pourriture acide sur la composition de la fraction lipidique des différentes parties du grain de <i>Vitis vinifera</i> cv. Fortana
DOI:
https://doi.org/10.5073/vitis.1984.23.93-105Abstract
On a étudié par comparaison la composition de la fraction lipidique des différentes parties de grains de Vitis vinifera sains et attaqués par la pourriture acide.
Des différences considérables ont été révélées entre les extraits des différents types d'échantillons de pulpe + peau en ce qui concerne les paramètres suivants: teneur en lipide, composition des triglycérides, composition des acides gras. Par contre, la fraction lipidique des deux échantillons de pépins était très semblable.
Les composants principaux ainsi que leur répartition quantitative caractéristique correspondent aux résultats publiés dans une étude précédente. On a mis en évidence l'aldéhyde oléanoique qui n'était présente que dans quelques échantillons de pulpe + peau en même temps que l'acide correspondant et l'erythrodiol.
Effects of sour rot on the composition of the lipid fraction of different parts of grapevine berries ( Vitis vinifera cv. Fortana)
The composition of the lipid fraction of the various parts of berries of Vitis vinifera, healthy and infected by sour rot, have been compared.
Notable differences became evident among the extracts of the various samples of pulp + skin with respect to the following parameters: lipid contens, composition of triglycerides and composition of fatty acids. The composition of the lipid fraction of the two samples of grape seeds, however, turned out to be very similar.
The principal components and their quantitative distribution characteristics corresponded with the results reported in a preceding work. Oleanoic aldehyde has been identified which, together with the corresponding acid and erythrodiole, was only present in the samples of pulp + skin.
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