<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Pena-Neira, A</style></author><author><style face="normal" font="default" size="100%">Hernández, T</style></author><author><style face="normal" font="default" size="100%">GARCIA-VALLEJO, M C</style></author><author><style face="normal" font="default" size="100%">Cadahía, E</style></author><author><style face="normal" font="default" size="100%">de Simon, B F</style></author><author><style face="normal" font="default" size="100%">Suarez, J A</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Low molecular weight phenols in cork stoppers</style></title><secondary-title><style face="normal" font="default" size="100%">AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">phenolic compounds</style></keyword><keyword><style  face="normal" font="default" size="100%">stopper manufacturing</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1999</style></year></dates><publisher><style face="normal" font="default" size="100%">AMER SOC ENOLOGY VITICULTURE</style></publisher><pub-location><style face="normal" font="default" size="100%">PO BOX 1855, DAVIS, CA 95617-1855 USA</style></pub-location><volume><style face="normal" font="default" size="100%">50</style></volume><pages><style face="normal" font="default" size="100%">285-290</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">In this work, we study the low molecular-weight polyphenols in cork stoppers obtained from commercial wine bottles and in samples taken at five stages of the cork stopper manufacturing process. The phenolic compounds (acids, aldehydes, and coumarins) were analyzed by high pressure liquid chromatography with photodiode array detector. The results were studied by statistical methods in order to determine the relationship among these compounds and their variability throughout the industrial processing. Discriminant analysis showed that the phenolic composition allows differentiation of each stage in the manufacture of cork stoppers and the different provenances of stoppers obtained from commercial wine bottles. The results showed wide variations in phenolic content among cork stoppers within each region and each winery.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Pena-Neira, A</style></author><author><style face="normal" font="default" size="100%">BartolomÉ, B</style></author><author><style face="normal" font="default" size="100%">Cadahía, E</style></author><author><style face="normal" font="default" size="100%">Hernández, T</style></author><author><style face="normal" font="default" size="100%">Garcia-Vallejo, C</style></author><author><style face="normal" font="default" size="100%">GONZALEZ-ADRADOS, J R</style></author><author><style face="normal" font="default" size="100%">Suarez-Lepe, J A</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Low molecular-weight phenolic compounds in natural and agglomerated cork stoppers</style></title><secondary-title><style face="normal" font="default" size="100%">SCIENCES DES ALIMENTS</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">low molecular-weight phenolic</style></keyword><keyword><style  face="normal" font="default" size="100%">Stopper</style></keyword><keyword><style  face="normal" font="default" size="100%">stopper treatment</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1999</style></year></dates><publisher><style face="normal" font="default" size="100%">LAVOISIER ABONNEMENTS</style></publisher><pub-location><style face="normal" font="default" size="100%">11 RUE LAVOISIER, F-75384 PARIS 08, FRANCE</style></pub-location><volume><style face="normal" font="default" size="100%">19</style></volume><pages><style face="normal" font="default" size="100%">119-124</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The low molecular-weight phenolic compounds in cork stoppers used for the closure of wine bottles are studied. Different phenolic acids (gallic, protocatechuic, vanillic, caffeic, ferulic and ellagic), aldehydes (protocatechuic, p-hydroxybenzoic, vanillin, ethylvanillin and coniferilic), and coumarins (aesculetin and scopoletin) were determined in natural cork stoppers (untreated and chlorine-bleached) and in agglomerated cork stoppers (unbleached and peroxide-bleached). The ketone 2,3-dihydroxy-1-guaiacylpropan-1-one and four ellagic-acid-type tannins were detected in natural stoppers. The amount of most of the phenolic compounds studied was higher in the natural cork stoppers than in agglomerated stoppers. In natural cork stoppers, an Increase in the content of caffeic and ferulic acids and vanillin was observed after chlorine bleaching. In agglomerated stoppers however, peroxide bleaching produced a decrease in the content of these same compounds.</style></abstract></record></records></xml>