Comparison of the evolution of low molecular weight phenolic compounds in typical Sherry wines: Fino, Amontillado, and Oloroso

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 26, 2002, Pages 7556-7563

  Valme Garcia Moreno M ^a   García Barroso, Carmelo ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Biological aging; Evolution; HPLC; LDA; Oxidative aging; PCA; Phenolic compounds; Sherry wine

Indexed keywords

4 HYDROXYBENZOIC ACID; ALDEHYDE; BENZOIC ACID DERIVATIVE; CAFFEIC ACID DERIVATIVE; CHLOROGENIC ACID; CINNAMIC ACID DERIVATIVE; COUMARIC ACID; ESTER; GALLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHENOLIC ACID; PROTOCATECHUIC ACID; SYRINGIC ACID; TYROSOL; VANILLIC ACID;

AGING; ALCOHOLIC BEVERAGE; ARTICLE; CHROMATOGRAPHY; COMPARATIVE STUDY; ESTERIFICATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; OXIDATION; OXIDATION REDUCTION REACTION; SAMPLING; SPAIN; TIME; WINE;

ALDEHYDES; CHROMATOGRAPHY; COUMARIC ACIDS; ESTERIFICATION; GALLIC ACID; HYDROXYBENZOIC ACIDS; MOLECULAR WEIGHT; OXIDATION-REDUCTION; PHENOLS; TIME FACTORS; WINE;

EID: 0037132606     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020271o     Document Type: Article

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