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.
- Received June 1980.
- Revision received October 1980.
- Accepted October 1980.
- Published online January 1981
- Copyright 1981 by the American Society for Enology and Viticulture