RT Journal Article
SR Electronic
T1 The Hydroxycinnamic Acid Tartaric Acid Ester Content of Musts and Grape Varieties Grown in the Pacific Northwest
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 198
OP 201
DO 10.5344/ajev.1979.30.3.198
VO 30
IS 3
A1 C. W. Nagel
A1 J. D. Baranowski
A1 L. W. Wulf
A1 J. R. Powers
YR 1979
UL http://www.ajevonline.org/content/30/3/198.abstract
AB High performance liquid chromatography was used to analyze for the hydroxycinnamic acid tartaric acid esters in grapes and wines from the Pacific Northwest. Both the effect of grape variety and growing site on ester content was investigated. Buffalo showed the greatest content (310.8 ppm caffeoyl-tartrate, 64.4 ppm p-coumaroyl-tartrate). The Muscats and White Riesling had the greatest amounts among the whites, while Gewürztraminer had the lowest content (29.9 ppm caffeoyl-tartrate, 8.6 ppm p-coumaroyl-tartrate). Vinification resulted in a marked drop in the concentration of these two esters, but apparently did not affect the feruloyl-tartrate.