Caftaric acid
A phenolic compound found in wine and other plants
Caftaric acid is a type of phenolic compound that belongs to the class of hydroxycinnamic acids. It is an ester formed from caffeic acid and tartaric acid. Caftaric acid is commonly found in grapes and is a significant component of wine, contributing to its antioxidant properties.
Chemical Structure[edit | edit source]
Caftaric acid is chemically known as caffeoyl tartaric acid. Its structure consists of a caffeic acid moiety esterified to tartaric acid. The chemical formula for caftaric acid is C13H12O9.
Occurrence[edit | edit source]
Caftaric acid is predominantly found in Vitis vinifera, the common grapevine. It is present in both the skin and pulp of grapes and is one of the major phenolic compounds in white wine. During the winemaking process, caftaric acid can undergo oxidation, leading to the formation of other phenolic compounds.
Role in Wine[edit | edit source]
In wine, caftaric acid contributes to the color and flavor profile. It is involved in the browning reactions that occur during the oxidation of wine. The presence of caftaric acid and its derivatives can influence the astringency and bitterness of the wine.
Health Benefits[edit | edit source]
Caftaric acid, like other phenolic compounds, exhibits antioxidant activity. Antioxidants are important for neutralizing free radicals in the body, which can help reduce oxidative stress and lower the risk of chronic diseases.
Related Compounds[edit | edit source]
Caftaric acid is related to other hydroxycinnamic acids such as chlorogenic acid and ferulic acid. These compounds share similar antioxidant properties and are found in various fruits, vegetables, and beverages.
See also[edit | edit source]
Related pages[edit | edit source]
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