Changes in lignin and in its degradation products, namely aromatic acids and aldehydes, were monitored in Armagnac brandies stored in old or new barrels. The concentration of these substances was always higher in the brandies aged in new barrels than in those aged in older barrels. Among the various mathematical models proposed, the parabolic function always showed the least residual error. A parameter n that might characterize the age of a barrel was defined.
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Puech et al. (1987) studied this question.
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