Caftaric acid (hydroxycinnamic acid) dosage

Caftaric acid is a hydroxycinnamic acid derived from caffeic acid, naturally present in grapes, red grapes, and other polyphenol-rich plants. It is one of the main phenolic acids in grape musts and wines, where it contributes to color stability and the antioxidant capacity of the final product.
This compound plays a role in numerous chemical processes related to oxidation, grape ripening, and wine aging. Its measurement is therefore a key tool for the wine, nutraceutical, and phytotherapeutic industries.

Advantages of analytical measurement

The measurement of caftaric acid is essential for:

• The evaluation of the antioxidant potential of wines, vine extracts or polyphenol-based products.
• Quality control and standardization of plant extracts rich in phenolic acids.
• The study of the evolution of phenolic compounds during winemaking and aging.
• The formulation of dietary supplements for cardiovascular or anti-aging purposes.
• Identification and traceability of products made from grapes and red vine.

In the nutraceutical sector, this assay ensures the stability of bioactive compounds and validates the antioxidant efficacy of plant-based ingredients. In oenology, it is used to characterize musts, monitor enzymatic oxidation reactions, and adjust winemaking processes to preserve sensory quality.

Analytical methods used

The determination of caftaric acid relies on high-precision chromatographic techniques that allow this acid to be distinguished from other structurally similar phenolic compounds such as chlorogenic acid or caffeic acid.

High-performance liquid chromatography (HPLC-DAD)
HPLC with diode-array detection (DAD) is a reference method for the separation and quantification of phenolic acids. It provides excellent resolution and allows for the evaluation of the overall polyphenol profile in plant extracts, musts, or wines.

Liquid chromatography coupled with mass spectrometry (LC-MS/LC-MS/MS)
LC-MS coupling offers specific identification of caftaric acid and its isomers (caftaric acid, coutaric acid, fertaric acid) thanks to their characteristic mass signatures. This method guarantees accurate detection at very low concentrations, including in complex matrices such as fermented products or polyphenolic concentrates.

The analyses are carried out in accordance with ISO 17025 standards, ensuring the reliability, reproducibility and traceability of the results.

Industrial and scientific applications

Oenology and viticulture:
Caftaric acid analysis is widely used to assess the antioxidant potential of wines and to monitor the enzymatic oxidation processes responsible for browning. It also allows for tracking phenolic condensation reactions during aging and defining optimal storage conditions.

Nutraceuticals:
In red vine or grape-based products, caftaric acid is a quality marker for formulations intended to support antioxidant or circulatory health. Its dosage helps standardize the extracts used in dietary supplements and guarantee their effectiveness.

Phytotherapy and natural cosmetics:
Caftaric acid is studied for its anti-inflammatory and protective properties against oxidative stress. It is measured in extracts used in the formulation of anti-aging skincare, vascular tonics, or dermo-cosmetic formulations based on red vine.

Research and development
Analytical monitoring of this phenolic acid also allows for a better understanding of the biochemical mechanisms linked to the biosynthesis of polyphenols in plants, as well as their impact on the nutritional and sensory quality of finished products.

Affected matrices

• Grape must and wines
• Red vine extracts
• Antioxidant food supplements
• Cosmetic products based on polyphenols
• Natural ingredients rich in phenolic acids

Recommended Related Analyses

For a complete characterization of the phenolic profile, YesWeLab recommends combining the following:
Chlorogenic acid assay – a similar hydroxycinnamic acid found in many plants.
Total polyphenol assay – to assess overall antioxidant potential.
Quercetin assay – a key flavonoid in red vine extracts.

Why choose YesWeLab?

YesWeLab collaborates with a network of ISO 17025 and COFRAC accredited laboratories specializing in the characterization of phenolic and antioxidant compounds.
Our experts support food, nutraceutical, and natural cosmetics manufacturers in developing reliable products that comply with current standards.
Thanks to our digital platform, managing analyses (ordering, tracking, and reporting results) is simple, fast, and completely secure.