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.
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García-Parrilla et al. (1997) studied this question.
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