The phenolic cinnamates of white grapes and wine

Abstract

An isolation procedure was developed for the recovery of the cinnamate derivatives from Miiller-Thurgau white wine by means of adsorption on charcoal, elution with acidic methanol and repeated chromatography on Sephadex LH-20 with dilute acetic acid as the eluent. The crystalline products recovered were cis-and trans-p-coumaroyl-(+ )-tartaric (coutaric) acid and trans-caffeoyl-( +)-tartaric (caftaric) acid, as shown by spectral data, hydrolysis, chromatography, etc. The corresponding quinates were not detected and neither were ferulic acid derivatives nor the free cinnamic acids in this young white wine. The data are briefly discussed in relation to previous reports on these compounds in grapes or wines and their significance as wine constituents.

Effect of Ambient Sunlight Intensity on the Temporal Phenolic Profiles of Vitis Vinifera L. Cv. Chardonnay During the Ripening Season – A Field Study

“…60 mg/kg, Figs 1A and 1B). As shown by Singleton et al (1978), HCAs are present mostly in the flesh of the grape berries. A major compound and representative member of the HCAs and HBAs in this study (caftaric acid) did not show any significant change in concentration before harvest and in the early ripening season (P ˃ 0.05, ca.…”

Trans-Aconitic acid, glucosylflavones and hydroxycinnamoyltartaric acids from the leaves of Echinodorus grandiflorus ssp. aureus, a Brazilian medicinal plant

“…Structures were elucidated by spectroscopic methods ( 1 H and 13 C NMR data, 1D-and 2D NMR experiments, ESI-MS and optical rotation) on comparison with data in the literature for fl avone-C-glycosides (Davoust et al, 1980;Kato;Morita, 1990), tartaric acid derivatives (Singleton et al, 1978;Cheminat et al, 1988;Mulinacci et al, 2001), and trans-aconitic acid (Cai et al, 2001). The absolute confi guration of the tartaric acid was determined by chiral HPLC to be the L-(+)-enantiomer (2R,3R-enantiomer).…”

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

“…Compounds such as the caffeic acid, p-coumaric acid and ferulic acid and their tartaric acid esters are examples of hydroxycinnamic acids, and are the main phenolic molecules in white wine that did not receive prolonged periods of skin contact. Of these, trans-caftaric acid and the grape reaction product are the predominant hydroxycinnamate esters in grape juice and wine, together with smaller quantities of coutaric and fertaric acid (Singleton et al, 1978;Vrhovšek, 1998). The naturally occurring tartaric esters are susceptible to hydrolysis, liberating the corresponding free hydroxycinnamic acids.…”