Showing retention factors for Trans-Caffeoyl tartaric acid in Wine [White] with the process stored at room temperature Food Processing

Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.95 0.47 1.07 0.14 16

Original Retention Factor Values used to Produce Mean

Zafrilla P., Morillas J., Mulero J., Cayuela J.M., Martinez-Cacha A., Pardo F., Nicolas J.M.L. (2003) Changes during storage in conventional and ecological wine: Phenolic content and antioxidant activity. Journal of Agricultural and Food Chemistry 51:4694-4700 PubMed (14705898)
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.96 White convencional wine White convencional wine, storage 1 Month at 20°C in the Dark 3.54 3.42 mg/100 ml
1.02 White convencional wine White convencional wine, storage 2 Months at 20°C in the Dark 3.54 3.61 mg/100 ml
1.01 White convencional wine White convencional wine, storage 3 Months at 20°C in the Dark 3.54 3.58 mg/100 ml
1.05 White convencional wine White convencional wine, storage 4 Months at 20°C in the Dark 3.54 3.72 mg/100 ml
1.05 White convencional wine White convencional wine, storage 5 Months at 20°C in the Dark 3.54 3.73 mg/100 ml
1.05 White convencional wine White convencional wine, storage 6 Months at 20°C in the Dark 3.54 3.73 mg/100 ml
1.07 White convencional wine White convencional wine, storage 7 Months at 20°C in the Dark 3.54 3.82 mg/100 ml
1.01 White ecological wine White ecological wine, storage 1 Month at 20°C in the Dark 3.7 3.74 mg/100 ml
1.01 White ecological wine White ecological wine, storage 2 Months at 20°C in the Dark 3.7 3.74 mg/100 ml
0.95 White ecological wine White ecological wine, storage 3 Months at 20°C in the Dark 3.7 3.51 mg/100 ml
0.97 White ecological wine White ecological wine, storage 4 Months at 20°C in the Dark 3.7 3.6 mg/100 ml
0.94 White ecological wine White ecological wine, storage 5 Months at 20°C in the Dark 3.7 3.49 mg/100 ml
0.97 White ecological wine White ecological wine, storage 6 Months at 20°C in the Dark 3.7 3.6 mg/100 ml
0.97 White ecological wine White ecological wine, storage 7 Months at 20°C in the Dark 3.7 3.61 mg/100 ml
Cejudo-Bastante M.J., Pérez-Coello M.S., Pérez-Juan P.M., Hermosín-Gutiérrez I. (2012) Effects of hyper-oxygenation and storage of Macabeo and Airén white wines on their phenolic and volatile composition. European Food Research and Technology 234:87-99
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.47 Wine Wine - One-year-aged bottle-stored wines, at 15°C 0.68 0.32 mg/100 mL
0.77 Wine Wine - Airén one-year-aged bottle-stored wines, at 15°C 0.24 0.19 mg/100 ml