<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Puech, Jean-Louis</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Extraction and Evolution of Lignin Products in Armagnac Matured in Oak</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1981</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1981-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">111-114</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1981.32.2.111</style></doi><volume><style face="normal" font="default" size="100%">32</style></volume><issue><style face="normal" font="default" size="100%">2</style></issue><abstract><style  face="normal" font="default" size="100%">The lignin content of various French and foreign oaks varies from 25.3 to 28.5%. The inner stave faces of oak barrels that contained Armagnac for 20 years had a lower content than the outer stave faces had. However, the outer faces contained more aromatic aldehydes.The amounts of ligno-complex compounds and degradation products were assessed during aging of Armagnac. Syringaldehyde, vanillin, sinapaldehyde, and coniferaldehyde were identified, and they varied from 1 to 11.4 mg/L in 5-to-30-year-old Armagnac. The total amounts of seven aromatic acids (cinnamic, benzoic, syringic, vanillic, ferulic, p-hydroxybenzoic, and p-coumaric) varied from 2.6 to 12.2 mg/L.A lignin degradation mechanism in oak during the aging of spirits is suggested.</style></abstract></record></records></xml>