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The grape reaction product is a phenolic compound explaining the disappearance of caftaric acid from grape must during processing. It is also found in aged red wines. Its enzymatic production by polyphenol oxidase is important in limiting the browning of musts, especially in white wine production. The product can be recreated in model solutions.
Determining its concentration in wine is possible by mass spectrometry.
S-Glutathionyl caftaric acid is itself oxidizable. It is not a substrate for grape polyphenol oxidase, but laccase from Botrytis cinerea can use it to form GRP2.
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