Total Lipids and Fatty Acids in Major New Zealand Grape Varieties during Ripening, Prolonged Pomace Contacts and Ethanolic Extractions Mimicking Fermentation

Despite the important roles of lipids in winemaking, changes during grape ripening are largely unknown for New Zealand (NZ) varieties. Therefore, we aimed to determine fatty acid profiles and total lipid content two NZ’s major Using gas chromatography–mass spectrometry, absolute quantification 45 acids was determined Sauvignon blanc (SB) Pinot noir (PN) grapes harvested at different stages ripeness. Lipid concentrations were as high 0.4 g/g seeds both varieties, while pulp contained least amount. Many unsaturated present, particularly seeds, skin relatively higher amounts saturated that increased throughout ripening. For a significant increase concentration observed later stage ripeness, indicating an association between maturity, providing novel insight about use another parameter A variety-specific trend development extraction found from analysis must ethanolic extracts. linearly with ethanol extended pomace contact time. More extracted SB than PN within 144 h, suggesting matrix effect on extraction. The knowledge generated here is relevant industry academia can be used develop diversification strategies produce wine styles.