Broad spectrum multifunctional glucosyltransferase. Catalyzes the formation of cinnamic acid and p-coumaric acid glucose esters during fruit ripening. Accepted substrates range from derivatives of cinnamic acid and benzoic acid to heterocyclic and aliphatic compounds, resulting in the formation of O- and S-glucose esters and O-glucosides. May also be involved in detoxification of xenobiotics. (E)-cinnamate + UDP-alpha-D-glucose = 1-O-(trans-cinnamoyl)-beta-D-glucose + UDP The kinetic constants are determined for the recombinant His(6)-tagged protein. Optimum pH is 8-8.5. Optimum temperature is 21 degrees Celsius. Highest expression detected in fruit, with lower levels detected in flower and petiole. Barely detectable in leaf and root. Expression increases strongly along the fruit-ripening stages, with maximal expression observed in fully ripe red fruit. By oxidative stress and hydroxycinnamic acids. Down-regulated by synthetic auxin naphthaleneacetic acid (NAA). Belongs to the UDP-glycosyltransferase family.