Polyphenols susceptible to migrate from cork stoppers to wine

@article{Varea2001PolyphenolsST,
  title={Polyphenols susceptible to migrate from cork stoppers to wine},
  author={S. Varea and M. Garc{\'i}a-Vallejo and E. Cadahía and Fern{\'a}ndez B. de Sim{\'o}n},
  journal={European Food Research and Technology},
  year={2001},
  volume={213},
  pages={56-61}
}
Abstract. Cork polyphenols susceptible to migrate into wine were studied in ten different types of natural and agglomerated cork stoppers, made of one and several pieces. Both low molecular weight polyphenols (LMWP) and ellagitannins (ET) were analysed by HPLC. Moreover, the molecular weight distribution was determined in tannic fractions. The LMWP gallic, protocatechuic, vanillic, caffeic, ferulic and ellagic acids; vanillin, protocatechuic, coniferilic and sinapic aldehydes, aesculetin and… Expand

Figures and Tables from this paper

Migration of phenolic compounds from different cork stoppers to wine model solutions: antioxidant and biological relevance
Wine Oxidation and the Role of Cork
...
1
2
3
...