Acid–base reaction models as theories that complement each other. For example the current Lewis model has the broadest definition of what an acid and base are, with the Bronsted-Lowry theory being a subset of what acids and bases are, and the Arrhenius theory being the most restrictive. The first scientific concept of acids and bases was provided by Lavoisier in around 1776. Since Lavoisier's knowledge of strong acids was mainly restricted to oxoacids, such as (nitric acid) and (sulfuric acid), which tend to contain central atoms in high oxidation states surrounded by oxygen, and since he was not aware of the true
Caftaric acid little to no caftaric acid. Grape reaction product (2-S glutathionyl caftaric acid) is an oxidation compound produced from caftaric acid and found in wine. Malvidin 3-glucoside alone is not oxidized in the presence of grape polyphenol oxidase (PPO), whereas it is degraded in the presence of a crude grape PPO extract and of caftaric acid, forming anthocyanidin-caftaric acid adducts. Caftaric acid Caftaric acid is a non-flavanoid phenolic compound. It is found in the juice of grapes ("Vitis vinifera") and impacts the color of white wine. It is an esterified phenolic acid, composed of caffeic acid, a hydroxycinnamate produced by plants,