TY - JOUR T1 - Relationships Between Phenolic Compounds of Low Molecular Weight as Indicators of the Aging Conditions and Quality of Brandies JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 342 LP - 345 DO - 10.5344/ajev.1990.41.4.342 VL - 41 IS - 4 AU - T. Delgado AU - C. Gómez-Cordovés AU - B. Villarroya Y1 - 1990/01/01 UR - http://www.ajevonline.org/content/41/4/342.abstract N2 - 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. ER -