|Articles|January 11, 2016
Phenolic Compounds in Barrel-Aged Alcoholic Beverages
Author(s)Karen Lorena López
This Application Note describes 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.
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