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The production and stability of glyoxylic acid was followed during the storage of tartaric acid solutions under various conditions. The solutions were prepared both with and without ethanol. Quantification of glyoxylic acid and other oxidation products, including hydrogen peroxide and formic acid, were performed using ion exclusion chromatography. Glyoxylic acid was only detected in tartaric acid...
Iron-induced oxidation of (+)-catechin in a wine-like solution yielded typical products, including colourless and yellow compounds. Structural characterization of the major colourless one indicated that it is a dimer, in which flavanol units are linked through a carboxy-methine bridge. Unlike what might be expected, the structure showed that oxidation does not affect catechin directly, but tartaric...
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