Analytical Quantifi cation of Phenolic Compounds in Barrel-Aged Alcoholic Beverages as a Control Measurement in the Manufacturing Process
نویسنده
چکیده
This Application Note describes both HPLC and UHPLC methods to simultaneously separate and identify seven tannin compounds as aging markers in barrel-aged alcoholic beverages. The proposed methodology was applied to four different matrixes: whisky, brandy, rum, and tequila, to demonstrate a correlation between aging time and total tannin concentration level. Such a methodology could easily lead to an authenticity verifi cation method to be implemented at the manufacturing process as a quality control measurement, preventing frauds or
منابع مشابه
Provided for Non-commercial Research and Educational Use Only. Not for Reproduction, Distribution or Commercial Use
Beer is a complex alcoholic beverage made from barley (malt), hops, water and yeast. It is a good source of phenolic antioxidants. The majority of phenolic constituents of beer are derived from malt (70–80%), whereas about 20–30% are derived from hops. Phenolic constituents of beer represent a large structural variety and belong to the classes of simple phenols, benzoicand cinnamic acid derivat...
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