PT  - JOURNAL ARTICLE
AU  - Ong, B. Y.
AU  - Nagel, C. W.
TI  - Hydroxycinnamic Acid-Tartaric Acid Ester Content in Mature Grapes and During the Maturation of White Riesling Grapes
AID  - 10.5344/ajev.1978.29.4.277
DP  - 1978 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 277--281
VI  - 29
IP  - 4
4099  - http://www.ajevonline.org/content/29/4/277.short
4100  - http://www.ajevonline.org/content/29/4/277.full
SO  - Am J Enol Vitic.1978 Jan 01; 29
AB  - A high-pressure liquid chromatographic technique has been used to measure the amount of monocaffeoyl-, mono-p-coumaroyl-, and monoferuloyl-tartaric acids in grapes. The amount of each hydroxycinnamic acidtartaric acid ester has been quantitated on both a ppm and µg/berry basis during the maturation of White Riesling grapes. The concentration of each of the hydroxycinnamic acid-tartaric acid esters and two proposed triesters of caffeic or p-coumaric acid, tartaric acid and glucose is also given for 11 other black and white varieties of V. vinifera at or near maturation.