Analysis of low molecular mass phenolic compounds, furfural and 5-hydroxymethylfurfural in Brandy de Jerez by high-performance liquid chromatography-diode array detection with direct injection

Grape brandy production, composition and sensory evaluation

“…The natural colour of the brandy is due to the presence of tannins. The phenolic composition of distillates that have been aged in barrels can be analysed by HPLC …”

Anthocyanic Compounds and Antioxidant Capacity in Fortified Wines

“…For example, in Madeira wines, higher antioxidant activity, measured by both DPPH and FRAP methods, was obtained in red (0.56-0.71 Trolox mM and 3.45-3.86 QE mM, respectively) than in white wines (0.04-0.08 Trolox mM and 0.44-0.67 QE mM, respectively) (Paixão et al, 2008). It has been generally recognized that these compounds are the result of the degradation of the lignin (Barroso et al, 1996). According to these authors, aging in wood of spirits is characterized by the diffusion of compounds, such as aromatic benzoic and cinnamic aldehydes, from within the wood.…”

Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds

“…In aged spirits, many of these compounds, such as vanillin, coniferaldehyde, sinapaldehyde or syringaldehyde, are known to come from wood tannins (Puech et al, 1994;Gimenez Martinez et al, 1996). Nevertheless, numerous carbonyl compounds have been reported as being part of the volatile composition of freshly distilled Calvados , whisky (Kahn et al, 1969) and various brandies or spirits (Barroso et al, 1996;Cardoso et al, 2003).…”