At the commercial ripeness stage, healthy grapes and those affected by sour rot were sampled from cv. Fortana, and whole grapes and the separated pips and pulp + skin were analysed for total lipids, triglyceride composition, fatty acid composition of the triglycerides, sterol composition, terpenic acid composition and hydrocarbon composition. Results are tabulated. Total lipid contents decreased in diseased pips and increased in diseased pulp + skin. Grape pip triglyceride composition was similar in both samples, but pulp + skin from diseased grapes had higher levels of C42-C50, and lower levels of C52 and C54 triglycerides than that from healthy grapes. These results are reflected in fatty acid composition, except that in addition pips from sour rot grapes had decreased C18:2 and increased C18:1 contents vs. healthy grapes. beta-Sitosterol content was slightly lower in pips, and notably lower in pulp + skin, from diseased grapes, but other sterols did not differ significantly. Oleanoic acid and the aldehyde, and erythrodiol were found in pulp + skin (not pips) of both sets of grapes.
