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Am. J. Enol. Vitic. 41:4:342-345 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
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Relationships Between Phenolic Compounds of Low Molecular Weight as Indicators of the Aging Conditions and Quality of Brandies

T. Delgado 1, C. Gómez-Cordovés 1, and B. Villarroya 1

1 Instituto de Fermentaciones Industriales (CSIC). Juan de la Cierva 3. 28006 Madrid, Spain.

Concentrations of phenolic acids and aldehydes in oak and almond extracts and in commercial brandies and cognacs were obtained by HPLC. The most characteristic relationships in a genuine oak-aging were established. The relative importance of these relationships in each sample is shown for each quality group: high, medium, and low.

Key words: aging, oak, HPLC, phenolic aldehyde, phenolic acid, brandy

Submitted on August 24, 1989






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Copyright © 1990 by the American Society for Enology and Viticulture.