Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints-Reference-Cited by-同舟云学术

Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints

Published:2023-05-02 Issue:4 Volume:72 Page:1959-1968
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guerrero-Chanivet María¹²^ORCID,Ortega-Gavilán Fidel³,Bagur-González M. Gracia³,Valcárcel-Muñoz Manuel J.²^ORCID,García-Moreno M. Valme¹^ORCID,Guillén-Sánchez Dominico A.¹

Affiliation:

1. Department of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto Real, University of Cádiz, Puerto Real, 11510 Cádiz, Spain

2. Bodegas Fundador S.L.U., C/San Ildefonso, n 3, Jerez de la Frontera, 11403 Cádiz, Spain

3. Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain

Funder

Universidad de C?diz

Bodegas Fundador

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c00501

Reference29 articles.

1. The European Parliament and the Council of the European Union. Regulation (EU) 2019/787 On the Definition, Description, Presentation and Labelling of Spirit Drinks, the Use of the Names of Spirit Drinks in the Presentation and Labelling of Other Foodstuffs, the Protection of Geographical Indications for Spirit Drinks, the Use of Ethyl Alcohol and Distillates of Agricultural Origin in Alcoholic Beverages, and Repealing Regulation (EC) No 110/2008; European Union, 2019; p L130/1-L130/54.

2. Phenolic Compounds and Furanic Derivatives in the Characterization and Quality Control ofBrandy de Jerez

3. Grape brandy production, composition and sensory evaluation

4. Different Woods in Cooperage for Oenology: A Review