Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds

Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie

“…Concerning whiskey tannins, the levels of their isomers B1 (10) and B2 (11) found in this study were always higher than their corresponding hydrolyzed isomers A1 (14) and A2 (15). However, in a previous eaux-de-vie study with different vintages, whiskey tannins B1 (10) and B2 (11) were in smaller quantities than their hydrolyzed forms [35]. Although there is hydrolysis during aging and whiskey tannins B1 (10) and B2 (11) can be hydrolyzed to form whiskey tannins A1 (14) and A2 (15), respectively, the kinetics of this reaction may be slower than that of whiskey tannins B1 (10) and B2 (11) formation from the oak ellagitannin, which may explain their higher values found in this work.…”

“…In the case of whiskey, the oxidation of ellagitannins was responsible for the formation of new compounds called whiskey tannins B (10)(11) and A (14-15), whose structures are represented in Figure 2. These compounds were isolated and identified for the first time in Japanese whiskey [34], and recently two other isomers of these compounds were detected and quantified for the first time in cognac eaux-de-vie [35]. Moreover, other ellagitannin derivatives named brandy tannin B (12) [35] and its hydrolyzed form brandy tannin A (16) [36] (Figure 2) have been identified and quantified in cognac eaux-de-vie for the first time.…”

“…These compounds were isolated and identified for the first time in Japanese whiskey [34], and recently two other isomers of these compounds were detected and quantified for the first time in cognac eaux-de-vie [35]. Moreover, other ellagitannin derivatives named brandy tannin B (12) [35] and its hydrolyzed form brandy tannin A (16) [36] (Figure 2) have been identified and quantified in cognac eaux-de-vie for the first time. The above ellagitannin-derived spirits compounds have been quantified in the context of a vertical of cognac eaux-de-vie representing different vintages.…”

“…Since the eau-de-vie has a higher alcohol content (63% v/v) than wine, the reaction between vescalagin (1) and ethanol may occur more quickly and easily in this matrix, even though the pH of the spirits is higher than that observed in red wine. Moreover, in a recent work with multiple commercial cognac eaux-de-vie and multiple vintages ranging from 1986 to 2020 [35], β-1-O-ethylvescalagin (9) was not found in commercial eaux-de-vie and its mean concentration for the vintages between 1986 to 2020 was around 1 mg/L, which is still higher than in wine [23,32,37]. The differences found between the previous study [35] and this one may be due to oak wood variability.…”

“…Moreover, in a recent work with multiple commercial cognac eaux-de-vie and multiple vintages ranging from 1986 to 2020 [35], β-1-O-ethylvescalagin (9) was not found in commercial eaux-de-vie and its mean concentration for the vintages between 1986 to 2020 was around 1 mg/L, which is still higher than in wine [23,32,37]. The differences found between the previous study [35] and this one may be due to oak wood variability. The initial oak wood vescalagin (1) level is influenced notably by the type and length of both seasoning and toasting steps during the barrel manufacturing process, as well as by the eau-de-vie aging process used in the cellars.…”