The Hydroxycinnamic Acid Tartaric Acid Ester Content of Musts and Grape Varieties Grown in the Pacific Northwest

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Abstract
High performance liquid chromatography was used to analyze for the hydroxycinnamic acid tartaric acid esters in grapes and wines from the Pacific Northwest. Both the effect of grape variety and growing site on ester content was investigated. Buffalo showed the greatest content (310.8 ppm caffeoyl-tartrate, 64.4 ppm p-coumaroyl-tartrate). The Muscats and White Riesling had the greatest amounts among the whites, while Gewürztraminer had the lowest content (29.9 ppm caffeoyl-tartrate, 8.6 ppm p-coumaroyl-tartrate). Vinification resulted in a marked drop in the concentration of these two esters, but apparently did not affect the feruloyl-tartrate.

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