DETERMINATION OF PHENOLIC CINNAMATES IN WHITE WINE AND THEIR EFFECT ON WINE QUALITY
DETERMINATION OF PHENOLIC CINNAMATES IN WHITE WINE AND THEIR EFFECT ON WINE QUALITY
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DOI：
10.1080/00021369.1981.10864828
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发表时间：
1981-01-01
期刊：
影响因子：
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通讯作者：
WATANABE, M
中科院分区：
文献类型：
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作者：
OKAMURA, S;WATANABE, M
采用高效液相色谱法测定了50份市售白色葡萄酒中咖啡酰酒石酸（CfT）、对香豆酰酒石酸（CmT）、咖啡酸和对香豆酸的含量。CfT、CmT、咖啡酸和对香豆酸的平均水平分别为55、21、2.5和1.7 mg/l。葡萄酒中大多数羟基肉桂酸与酒石酸以结合形式存在。Koshu葡萄酒中CfT和CmT的平均含量（112，53 mg/l）远高于Semillon（23，5 mg/l），Chardonnay（29，10 mg/l）和Riesling葡萄酒（51，13 mg/l）。CfT和CmT的水溶液是涩的和苦的，它们的阈值水平分别为约50和25毫克/升。酚性肉桂酸酯的氧化布朗宁速率远低于d-儿茶素，但CfT被证明是更好的酶促布朗宁的底物。Koshu葡萄酒中CfT和CmT的含量被认为影响葡萄酒的质量。
Concentrations of caffeoyl tartaric acid (CfT), p-coumaroyl tartaric acid (CmT), caffeic acid and p-coumaric acid in 50 samples of commercial white wines were determined by high-performance liquid chromatography. The average levels of CfT, CmT, caffeic acid and p-coumaric acid were 55, 21, 2.5 and 1.7 mg/l, respectively. Most hydroxycinnamic acids were found to be in combined form with tartaric acid in wine. The average amounts of CfT and CmT were much higher in Koshu wines (112, 53 mg/l) than in Semillon (23, 5 mg/l), Chardonnay (29, 10 mg/l) and Riesling wines (51, 13 mg/l). The aqueous solutions of CfT and CmT were astringent and bitter, their threshold levels being about 50 and 25 mg/l, respectively. The oxidative browning rates of phenolic cinnamates were much lower than in d-catechin but CfT was shown to be better substrate for enzymatic browning. The amounts of CfT and CmT in Koshu wine were considered to influence wine quality.