Showing retention factors for p-Coumaroyl 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 |
|---|---|---|---|---|
| 1.09 | 0.59 | 1.59 | 0.50 | 2 |
Original Retention Factor Values used to Produce Mean
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 |
|---|---|---|---|---|---|
| 0.59 | Wine | Wine - One-year-aged bottle-stored wines, at 15°C | 0.8 | 0.48 | mg/100 mL |
| 1.59 | Wine | Wine - Airén one-year-aged bottle-stored wines, at 15°C | 0.07 | 0.12 | mg/100 ml |