|Jmol-3D images||Image 1
|Molar mass||312.23 g mol−1|
|Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)|
|(what is: / ?)|
Caftaric acid is a non-flavanoid phenolic compound.
It is found in grape (Vitis vinifera) and impacts the color of white wine. Many believe[who?] this molecule is responsible for the yellowish-gold color seen in some whites wines. Aside from wine, it is abundantly present in raisins. It also occurs in Cichorium intybus (common chicory) and is one of the bioactive components of Echinacea purpurea (Eastern purple coneflower).
Caftaric acid and caffeic acid are in a class of chemicals known as cinnamates (hydroxycinnamic acids). Caftaric acid is formed when caffeic acid and tartaric acid undergo esterification. But, during fermentation, caftaric acid is oxidized into its principal components.
Winemakers measure caftaric acid levels as their primary method to estimate the oxidation levels that a wine has undergone. For example, press wines, which undergo a high degree of oxidation, will have little to no caftaric acid.
Grape reaction product (2-S glutathionyl caftaric acid) is an oxidation compound produced from caftaric acid and found in wine. Malvidin 3-glucoside alone is not oxidized in the presence of grape polyphenol oxidase (PPO), whereas it is degraded in the presence of a crude grape PPO extract and of caftaric acid, forming anthocyanidin-caftaric acid adducts.
- Cichoric acid (Dicaffeoyltartaric acid)
- C. Y. Lee and A. Jaworski (1987). abstract "Phenolic Compounds in White Grapes Grown in New York". Am. J. Enol. Vitic 38 (4): 277–281.
- Vanzo, A; Cecotti, R; Vrhovsek, U; Torres, AM; Mattivi, F; Passamonti, S (2007). "The fate of trans-caftaric acid administered into the rat stomach". Journal of agricultural and food chemistry 55 (4): 1604–11. doi:10.1021/jf0626819. PMID 17300159.
- Sarni-Manchado, Pascale; Cheynier, Véronique; Moutounet, Michel (1997). "Reactions of polyphenoloxidase generated caftaric acid o-quinone with malvidin 3-O-glucoside". Phytochemistry 45 (7): 1365. doi:10.1016/S0031-9422(97)00190-8.