<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>3</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">GONZALEZ-ADRADOS, J R</style></author><author><style face="normal" font="default" size="100%">GARCIA-VALLEJO, M C</style></author><author><style face="normal" font="default" size="100%">De laVEGA, R</style></author><author><style face="normal" font="default" size="100%">GONZÁLEZ-HERNÁNDEZ, F</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">INCIDENCIA DE LA MANCHA AMARILLA SOBRE LA CALIDAD DEL CORCHO</style></title><secondary-title><style face="normal" font="default" size="100%">III Congreso Forestal Español</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">Quality</style></keyword><keyword><style  face="normal" font="default" size="100%">yellow stain</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2001</style></year></dates><pub-location><style face="normal" font="default" size="100%">Granada</style></pub-location><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">A brief survey is presented about the state-of-the-art of the influence over cork quality of the so called &quot;yellow stain&quot;, a cork anomaly related to non-desired taints in wine. Data coming from an inquiry to the industry on this topic are presented, showing the importance of the problem. A bibliographical search on the mechanical, chemical, and microbiological characterization of cork presenting this defect has also been done. Final results show the changes in the industrial processes and the techniques that are being studied to obtain the cork quality level requested by the wineries</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>3</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">García Vallejo, M C</style></author><author><style face="normal" font="default" size="100%">Varea, S</style></author><author><style face="normal" font="default" size="100%">Cadahía, E</style></author><author><style face="normal" font="default" size="100%">Fernández de Simón, B</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">INFLUENCIA DE LA &quot;MANCHA AMARILLA&quot; SOBRE LA COMPOSICIÓN QUÍMICA DEL CORCHO Y LA PRESENCIA DE TCA</style></title><secondary-title><style face="normal" font="default" size="100%">III Congreso Forestal Español</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">chemical composition</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">yellow stain</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2001</style></year></dates><pub-location><style face="normal" font="default" size="100%">Granada</style></pub-location><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The anomaly of cork known as &quot;yellow stain&quot; has been considered as the main responsible for the presence, in some cork stoppers, of 2,4,6-trichloroanisole (TCA), compound that confers the &quot;cork taint&quot; to wine. In this Communication, a comparative study on the chemical composition of cork (suberin, waxes, polyphenols, holocellulose and lignin) and on the presence of chloroanisoles and chlorophenols is carried out with samples of healthy cork and cork affected with that anomaly. The cork with &quot;yellow stain&quot; differed from the healthy cork because of the presence of TCA and the low content of tannins.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>47</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">García Vallejo, M. C.</style></author><author><style face="normal" font="default" size="100%">Varea, S.</style></author><author><style face="normal" font="default" size="100%">Cadahia, E.</style></author><author><style face="normal" font="default" size="100%">Fernández de Simón, B.</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">INFLUENCIA DE LA &quot;MANCHA AMARILLA&quot; SOBRE LA COMPOSICIÓN QUÍMICA DEL CORCHO Y LA PRESENCIA DE TCA</style></title><secondary-title><style face="normal" font="default" size="100%">III Congreso Forestal Español</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">chemical composition</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">yellow stain</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2001</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2001///</style></date></pub-dates></dates><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The anomaly of cork known as &quot;yellow stain&quot; has been considered as the main responsible for the presence, in some cork stoppers, of 2,4,6-trichloroanisole (TCA), compound that confers the &quot;cork taint&quot; to wine. In this Communication, a comparative study on the chemical composition of cork (suberin, waxes, polyphenols, holocellulose and lignin) and on the presence of chloroanisoles and chlorophenols is carried out with samples of healthy cork and cork affected with that anomaly. The cork with &quot;yellow stain&quot; differed from the healthy cork because of the presence of TCA and the low content of tannins.</style></abstract><notes><style face="normal" font="default" size="100%">The following values have no corresponding Zotero field:&lt;br/&gt;periodical: III Congreso Forestal Español&lt;br/&gt;issue: 1995&lt;br/&gt;pub-location: Granada</style></notes></record></records></xml>