Accepted Manuscript Evaluation of extractable polyphenols released to wine from cooperage byprod- uct by near infrared hyperspectral imaging Berta Baca-Bocanegra, Julio Nogales-Bueno, José Miguel Hernández-Hierro, Francisco José Heredia PII: S0308-8146(17)31652-7 DOI: https://doi.org/10.1016/j.foodchem.2017.10.027 Reference: FOCH 21850 To appear in: Food Chemistry Received Date: 9 May 2017 Revised Date: 5 October 2017 Accepted Date: 6 October 2017 Please cite this article as: Baca-Bocanegra, B., Nogales-Bueno, J., Miguel Hernández-Hierro, J., José Heredia, F., Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging, Food Chemistry (2017), doi: https://doi.org/10.1016/j.foodchem.2017.10.027 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.