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Am. J. Enol. Vitic. 32:1:5-13 (1981)
Copyright © 1981 by the American Society for Enology and Viticulture.
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Isolation and Identification of the Hydroxycinnamic Acid Derivatives in White Riesling Wine

J. D. Baranowski 1 and C. W. Nagel 1

1 Department of Food Science and Technology, Washington State University, Pullman, Washington, Washington 99164.

High performance liquid chromatography was used for the isolation of the hydroxycinnamic acid derivatives found in White Riesling wine. Identities were confirmed using ultraviolet and mass spectroscopy, and gas, paper, and high performance liquid chromatography. The compounds identified included cis- and trans-caffeoyl tartrate, cis- and trans-p-coumaroyl tartrate and trans-feruloyl tartrate. Evidence is presented to indicate that the cisisomers of caffeoyland p-coumaroyl-tartrate were incorrectly identified as glucose-tartrate-hydroxycinnamic acid esters in a previous report.

Submitted on June 26, 1980
Revised on October 14, 1980
Accepted on October 14, 1980




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Copyright © 1981 by the American Society for Enology and Viticulture.