Abstract
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.
- Received August 1989.
- Copyright 1990 by the American Society for Enology and Viticulture
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Vol 41 Issue 4
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