Phenolic composition of wine vinegars produced by traditional static methods

✍ Scribed by Parrilla, M. C. García ;Heredia, F. J. ;Troncoso, Ana M.

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 326 KB
• Volume: 41
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19970410410

✦ Synopsis

Abstract

Phenolic composition of wine vinegars produced in a zone placed in the South of Spain, El Condado de Huelva, has been studied by HPLC coupled with a photodiode array detector and direct injection of the sample. A few compounds not identified in other traditional wine vinegars (Sherry wine vinegars) have been found. Criteria to distinguish those vinegars from Sherry wine vinegars are reported.