Phenolic Compounds in Barrel-Aged Alcoholic Beverages
January 11th 2016This 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.
Phenolic Compounds in Barrel-Aged Alcoholic Beverages
January 11th 2016This 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.