Coutaric Acid

	Coutaric Acid Coutaric acid is a hydroxycinnamoyltartaric acid found in wine, pomace and grape. It is an ester formed from coumaric acid and tartaric acid Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally .... References Hydroxycinnamic acid esters Vinylogous carboxylic acids {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Hydroxycinnamoyltartaric Acid Hydroxycinnamic acids (hydroxycinnamates) are a class of aromatic acids or phenylpropanoids having a C6–C3 skeleton. These compounds are hydroxy derivatives of cinnamic acid. In the category of phytochemicals that can be found in food, there are : * α-Cyano-4-hydroxycinnamic acid * Caffeic acid – burdock, hawthorn, artichoke, pear, basil, thyme, oregano, apple * Cichoric acid * Cinnamic acid – aloe * Chlorogenic acid – echinacea, strawberries, pineapple, coffee, sunflower, blueberries * Diferulic acids * Coumaric acid * Ferulic acid (3-methoxy-4-hydroxycinnamic acid) – oats, rice, artichoke, orange, pineapple, apple, peanut * Sinapinic acid (3,5-dimethoxy-4-hydroxycinnamic acid or sinapic acid) Hydroxycinnamoyltartaric acids * Caftaric acid – grapes and wine, mainly the ''trans'' isomer * Coutaric acid Coutaric acid is a hydroxycinnamoyltartaric acid found in wine, pomace and grape. It is an ester formed from coumaric acid and tartaric acid Tartaric ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Pomace Pomace ( ), or marc (; from French ''marc'' ), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. Grape pomace has traditionally been used to produce pomace brandy (such as grappa, orujo, törkölypálinka, zivania). Today, it is mostly used as fodder, as fertilizer, or for the extraction of bioactive compounds like polyphenols. History "Pomace" is derived from the Latin "pomum" (fruit and fruit tree). The English were the first to use the term "pomace" to refer to the byproduct of cider production. In the Middle Ages, pomace wine with a low alcohol content of three or four percent was widely available. This wine was made by adding water to pomace and then fermenting it. Generally, medieval wines were not fermented to dryness; consequently the pomace would retain some residual sugar after fermenting. Piquette The ancient Greeks and Romans used pomace to create a wine that lat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, and the fruit has been used as human food over history. Eaten fresh or in dried form (as raisins, currants and sultanas), grapes also hold cultural significance in many parts of the world, particularly for their role in winemaking. Other grape-derived products include various types of jam, juice, vinegar and oil. History The Middle East is generally described as the homeland of grape and the cultivation of this plant began there 6,000–8,000 years ago. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Coumaric Acid Coumaric acid is a phenolic derivative of cinnamic acid having a hydroxy group In chemistry, a hydroxy or hydroxyl group is a functional group with the chemical formula and composed of one oxygen atom covalently bonded to one hydrogen atom. In organic chemistry, alcohols and carboxylic acids contain one or more hydroxy ... as substituent at one of the aromatic positions: * ''o''-Coumaric acid * ''m''-Coumaric acid * ''p''-Coumaric acid {{Chemistry index ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Tartaric Acid Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste. Naturally occurring tartaric acid is a useful raw material in organic chemical synthesis. Tartaric acid is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid. History Tartaric acid has been known to winemakers for centuries. However, the chemical process for extraction was developed in 1769 by the Swedish chemist Carl Wilhelm Scheele. Tartaric acid played an important role in the discovery of chemical chiral ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]