{"ymdb_id":"YMDB01646","created_at":"2011-08-31T03:31:49.000Z","updated_at":"2016-09-12T20:54:25.000Z","name":"Caftaric acid","cas":null,"state":"Solid","melting_point":null,"description":"Caftaric acid is a the ester of tartaric acid and the phenolic acid caffeic acid, a type of polyphenol. Polyphenol are secondary plant metabolites and components of grapes, wines and beers. They contribute to the sensory characteristics of wine. Yeast can influence the polyphenolic wine composition by adsorbing them throught its cell wall during wine making. [Caridi 2004]","experimental_water_solubility":null,"experimental_logp_hydrophobicity":null,"location":null,"synthesis_reference":null,"chebi_id":null,"hmdb_id":null,"kegg_id":"C00174","pubchem_id":"642609","cs_id":null,"foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"(2R,3R)-2-{[(2E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy}-3-hydroxybutanedioic acid","traditional_iupac":"caftaric acid","logp":"0.5979601859999999","pka":"4.484001795143949","alogps_solubility":"8.16e-01 g/l","alogps_logp":"1.68","alogps_logs":"-2.58","acceptor_count":"8","donor_count":"5","rotatable_bond_count":"7","polar_surface_area":"161.59","refractivity":"69.74289999999999","polarizability":"28.010055326288224","formal_charge":"0","physiological_charge":"-2","pka_strongest_basic":"-4.3456129955412335","pka_strongest_acidic":"2.9580286110976193","bioavailability":"1","number_of_rings":"1","rule_of_five":"1","ghose_filter":"1","veber_rule":"0","mddr_like_rule":"0","synonyms":[],"pathways":[],"growth_conditions":[],"references":[],"proteins":[]}