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About: Caftaric acid     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : umbel-rc:ChemicalSubstanceType, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: Thingdul:ChemicalObjectchemical substanceChemical compoundyago:WikicatMolecularFormulasyago:Abstraction100002137yago:Chemical114806838yago:Communication100033020yago:Compound114818238yago:Ester114850483yago:Formula106816935yago:Material114580897yago:Matter100020827yago:Message106598915yago:MolecularFormula106817173yago:OrganicCompound114727670yago:Part113809207yago:PhysicalEntity100001930yago:Relation100031921yago:WikicatHydroxycinnamicAcidEsterschemical compoundyago:Statement106722453yago:Substance100019613umbel-rc:ChemicalSubstanceType New Facet based on Instances of this Class

Caftaric acid is a non-flavonoid phenolic compound. It is found in the juice of grapes (Vitis vinifera) and impacts the color of white wine. It is an esterified phenolic acid, composed of caffeic acid, a hydroxycinnamate produced by plants, and tartaric acid, the principal organic acid found in grape berries. As such, caftaric acid is found in all grape juices and wines. During alcoholic and malolactic fermentation, the ester can be enzymatically hydrolysed, releasing the two constituents. Caffeic acid is susceptible to chemical oxidation, and subsequent redox reactions involving caffeic acid can contribute to wine browning over time, and the straw-gold color that can develop in some white wines after bottling.