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Article Abstract
In this paper, we describe the study and characterization of the lipids from lees of Sherry wine, one of the main byproducts from the wine-making industry in the Jerez/Xeres/Sherry denomination of the origin zone in Jerez de la Frontera, Spain. The lipid content, extractability, classification, fatty acid composition, and its main chemical characteristics have been determined in order to evaluate their potential use as a food or food additive.
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| http://dx.doi.org/10.1021/jf030499r | DOI Listing |
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Lipid composition of lees from Sherry wine.
J Agric Food Chem
July 2004
Departamento de Química Orgánica, Facultad de Ciencias, CASEM, Universidad de Cádiz, Apartado 40, Puerto Real 11510, Cádiz, Spain.
In this paper, we describe the study and characterization of the lipids from lees of Sherry wine, one of the main byproducts from the wine-making industry in the Jerez/Xeres/Sherry denomination of the origin zone in Jerez de la Frontera, Spain. The lipid content, extractability, classification, fatty acid composition, and its main chemical characteristics have been determined in order to evaluate their potential use as a food or food additive.
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