We studied the fatty acid composition of musts obtained from Pedro Ximénez Vitis vinifera grapes at two ripening stages (unripe and ripe). The overall fatty acid content was found to increase with ripening while the proportion of unsaturated acids decreased. Linoleic acid underwent the most marked decrease in this respect, which reveals that grapes lose some of their potential herbaceous aroma on ripening. Unsaturated fatty acids C16:l, C18:l and C18:2 prevailed in the neutral lipid fraction and their proportions increased with ripening. On the other hand, palmitic acid (C16:0) was preferentially encountered in the polar lipid fraction and its proportion increased with ripening. IntroductionFatty acids in grapes play a major role in wine making, insofar as they are growth and survival factors for yeasts during alcoholic fermentation of musts and a source of aroma compounds for the resulting wine. In fact, they are responsible for the formation of a number of volatile compounds such as aliphatic aldehydes, ketones, alcohols and short-chain fatty acids.The role of fatty acids as growth and survival factors was shown by Stier (1953, 1954), who observed how yeasts under anaerobic conditions multiplied actively on adding certain sterols, oleanolic acid (a triterpene) and long-chain fatty acids to the medium. Bréchot et al. (1971;Bréchot, 1974) showed the stimulating effect of oleic and oleanolic acid on the anaerobic growth of yeasts, and Watson (1982) found that unsaturated fatty acids in yeast membranes rather than ergosterol were responsible for the tolerance of these cells to ethanol. However, Youings and Rose (1989) found that Saccharomyces cerevisiae Y185 requires the presence of sterols

In this study, we address the problem of the C$_{60}$ endohedrally confined Hydrogen molecule through a Configuration-Interaction approach to the electronic dynamics. Modeling the confinement by means of a combination...