Analysis reveals specific cinnamate acids in white wine, indicating their roles as important wine constituents.
An isolation procedure was developed for the recovery of the cinnamate derivatives from Müller‐Thurgau white wine by means of adsorption on charcoal, elution with acidic methanol and repeated chromatography on Sephadex LH‐20 with dilute acetic acid as the eluent. The crystalline products recovered were cis ‐ and trans ‐ p ‐coumaroyl‐(+)‐tartaric (coutaric) acid and trans ‐caffeoyl‐(+)‐tartaric (caftaric) acid, as shown by spectral data, hydrolysis, chromatography, etc. The corresponding quinates were not detected and neither were ferulic acid derivatives nor the free cinnamic acids in this young white wine. The data are briefly discussed in relation to previous reports on these compounds in grapes or wines and their significance as wine constituents.
No takes yet. Share an insight, caveat, or question.
Singleton et al. (1978) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: