Wood related chemical markers of aged wine brandies

Several low molecular weight phenolic compounds - phenolic acids, phenolic aldehydes, coumarins, acetovanillone and ethyl vanillin - were quantified by HPLC in Portuguese wine brandies aged four years in Portuguese oak (Quercus pyrenaica Willd.), Allier oak (Quercus sessiliflora Salisb.) and chestnu...

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Bibliographic Details
Main Author: Canas,S. (author)
Other Authors: Silva,V. (author), Belchior,A. Pedro (author)
Format: article
Language:eng
Published: 2008
Subjects:
Chemical markers
Phenolic compounds
Aged wine brandies
Wood botanical species
HPLC method
Online Access:http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232008000100005
Country:Portugal
Oai:oai:scielo:S0254-02232008000100005

Internet

http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232008000100005

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