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. > Related Articles