Wine Chemistry and Biochemistry

630 Manuel Malfeito-Ferreira et al.

Table 11.4

Range of concentrations of hydroxycinnamic acids and their esters (mg/L)

Hydroxycinnamic acids and their esters

Observations

Reference

trans-

Caftaric

trans-

Caffeic

trans

-Coutaric

2-Glutathionylcaftaric

Malvidin-(6-coumaroyl)-3-glucoside

Ibern-G ́

omez et al. (2002)

12.9–34.3

5.5–11.8

6.1–22.1

3.1–6.6

6.7–43.1

6 red wines

Caftaric

Caffeic

Coutaric

Coumaric

Fertaric

Syringic

P ́

erez-Margari ̃

no and

Gonz ́

alez-San Jos ́

e (2005)

8.89–26.06

2.36—9.95

5.35–10.04

2.87–11.21

0.40–2.14

7.08–10.61

6 red wines not aged

Caftaric

Caffeic acid

Coutaric

Coumaric acid

Makris et al. (2006)

4.3–122.3

0—31.2

2.8–39.0

0–7.1

41 young red wines

Caftaric

Caffeic

p-

Coutaric

m-

Coutaric

Fertaric

Ferulic

G ́

omez-M ́

ıguez et al. (2007)

13.43–25.29

0.04—0.98

0.76–3.59

0.12–0.14

0.03–0.08

0.13–0.04

White musts

27.13–57.14

0.78—4.11

3.08–4.94

1.03–0.48

1.34–4.20

0.58–1.44

White wines

trans

-Caftaric

trans

-Caffeic

trans

-Coutaric

trans

• p


• 
  

Coumaric

trans

-Ferulic

trans

• p

-coumaric

hexose

G ́

omez-M ́

ıguez et al. (2007)

14.98

2.68

13.75

2.06

• 
  

1.23

Red wine before MLF

a

6.85

26.24

8.68

16.01

0.84

1.84

Red wine after MLF

cis

-Caftaric

cis

-Coutaric

cis-p-Coumaric

2.11

4.33

1.91

Red wine before MLF

0.18

2.17

0.52

Red wine after MLF

Caftaric

Caffeic

Coutaric

p-Coumaric

Fertaric

Ferulic

Cabrita et al. (2007)

4.10

0.47

0.85

0.24

0.40

• 
  

Red wine before MLF

0.25

6.90

0.12

2.31

0.06

0.95

Red wine after MLF

aMalolactic fermentation