The Role of Caftaric Acid in Wine
Caftaric acid is a nonflavanoid that impacts the color of white wine. Many beleive this molecule is responsible for the yellowish-gold color seen in some whites.
Cafteric Acid and Caffeic Acid are a class of chemicals known as Cinnamates. Cafteric Acid is formed when Cafferic Acid and Tartaric Acid undergo esterification. But during fermentation, Cafteric Acid is oxidized into its principle components.
Winemakers primarily use Cafteric Acid to measure the oxidation levels that a wine has undergone. Press Wines, which undergo a high degree of oxidation will have little to no Cafteric Acid. This one of the primary methods that winemakers can monitor this harmful process.
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