Isolation and Identification of the Hydroxycinnamic Acid Derivatives in White Riesling Wine

Abstract

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.