<?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%">Mazzoleni, V</style></author><author><style face="normal" font="default" size="100%">Caldentey, P</style></author><author><style face="normal" font="default" size="100%">Silva, A</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Phenolic compounds in cork used for production of wine stoppers as affected by storage and boiling of cork slabs</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%">processing of cork slabs</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</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%">49</style></volume><pages><style face="normal" font="default" size="100%">6-10</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Phenolic compounds (benzoic and cinnamic acid derivatives, vanillin,&lt;br/&gt;syringaldehyde and acetovanillone) were identified in cork used for&lt;br/&gt;production of wine stoppers by extraction in an ethanolic solution and&lt;br/&gt;by HPLC analysis. The effect of storage and boiling of cork slabs on&lt;br/&gt;these compounds were investigated. In each sample, cinnamic acids and&lt;br/&gt;vanillin have predominated among phenolics. Boiled cork was&lt;br/&gt;significantly different from raw slabs in the concentration of&lt;br/&gt;protocatechuic, caffeic, p-coumaric acids, and vanillin. The significant&lt;br/&gt;differences between cork from stored and from unstored slabs were&lt;br/&gt;evident in protocatechuic, 4-hydroxybenzoic, caffeic, and ferulic acids.&lt;br/&gt;Storage of slabs increased the amount of extractable cinnamic acids. On&lt;br/&gt;the other hand, boiling decreased the concentration of the same phenolic&lt;br/&gt;acids and increased that of vanillin. Boiling after storage can be&lt;br/&gt;beneficial to the cork quality, reducing the amount of potentially&lt;br/&gt;negative flavor compounds (cinnamic acids) and increasing potentially&lt;br/&gt;positive flavor compounds (vanillin).</style></abstract></record></records></xml>