PT - JOURNAL ARTICLE AU - T. Delgado AU - C. Gómez-Cordovés AU - B. Villarroya TI - Relationships Between Phenolic Compounds of Low Molecular Weight as Indicators of the Aging Conditions and Quality of Brandies AID - 10.5344/ajev.1990.41.4.342 DP - 1990 Jan 01 TA - American Journal of Enology and Viticulture PG - 342--345 VI - 41 IP - 4 4099 - http://www.ajevonline.org/content/41/4/342.short 4100 - http://www.ajevonline.org/content/41/4/342.full SO - Am J Enol Vitic.1990 Jan 01; 41 AB - 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.