RT Journal Article
SR Electronic
T1 Hydroxycinnamic Acid-Tartaric Acid Ester Content in Mature Grapes and During the Maturation of White Riesling Grapes
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 277
OP 281
DO 10.5344/ajev.1978.29.4.277
VO 29
IS 4
A1 Ong, B. Y.
A1 Nagel, C. W.
YR 1978
UL http://www.ajevonline.org/content/29/4/277.abstract
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.