New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation

Chira, Kléopatra; Anguellu, Laura; Costa, Grégory Da; Richard, Tristan; Pedrot, Eric; Jourdes, Michaël; Teissèdre, Pierre-Louis

doi:10.3390/foods9101477

Cited by 13 publications

(12 citation statements)

References 26 publications

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“…Barrel toasting is probably the most important step in barrel manufacturing, as it influences oak wood chemical composition, which is then likely to migrate into the wine and spirits during ageing, affecting their organoleptic properties. Oak toasting leads to wood compound thermodegradation, which in turn leads to the release of new volatile and non-volatile compounds (Cadahía et al, 2001, Cadahía et al, 2003Chira et al, 2020;Jordão et al, 2006;Mosedale and Puech, 1998). The impact of toasting on the aromatic profile of Portuguese spirits in contact with wood and on whisky has been studied from a physico-chemical point of view (Caldeira et al, 2002;Caldeira et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

Gadrat

Lavergne²,

Emo³

et al. 2022

OENO One

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Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on distilled spirit quality has not yet been extensively studied. The objective of this study was therefore to study the impact of toasting on cognac eaux-de-vie by characterising the eaux-de-vie sensorially after 12 months of ageing. Eight eaux-de-vie aged in barrels with 8 different toasts were studied. The 8 toasts represented 4 different temperatures (low, medium, medium plus and high) and two toasting lengths for each temperature (one so-called “normal” and the other “slow”). Sensory analysis was carried out on these eaux-de-vie through several tests. First, a sorting test showed the differences between the samples and then training was carried out on previously chosen descriptors in order to build a sensory profile and perform a ranking test. The study was realised for two alcohol levels: 60 % (v/v), which is the alcohol level of eaux-de-vie in barrels, and 40 % (v/v), which is the alcohol level of a commercial cognac. This approach demonstrated that barrel toasting generally leads to significant sensorial differences in eaux-de-vie during ageing. These differences are greater between a lightly and a highly toasted barrel. This study is a first step in the characterisation of cognac eaux-de-vie aged in barrels made with different toasts.

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Section: Introductionmentioning

confidence: 99%

Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

Gadrat

Lavergne²,

Emo³

et al. 2022

OENO One

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“…In addition, among phenolic compounds, they are the most easily extracted by alcoholic beverages during their maturation. Castalagin and vescalagin are ellagitannins that are most abundant in oak wood, and their content can vary from 40 to 60% of the weight of all ellagitannins [ 20 ]. There are also numerous lyxose/xylose derivatives, such as grandinin and roburin E, as well as dimeric forms, i.e., roburin A, B, C, and D [ 21 ] ( Figure 1 ).…”

Section: Wood In the Production Of Alcoholic Beveragesmentioning

confidence: 99%

“…On the other hand, polysaccharides produce furan compounds, giving the aroma of roasted almonds, nuts, caramel, or bread [ 4 , 5 ]. Chira et al [ 20 ] reported that the intensity of wood toasting may affect the content of ellagitannins and their structure. Depending on the temperature used, these compounds will be more or less degraded.…”

Section: Wood In the Production Of Alcoholic Beveragesmentioning

confidence: 99%

The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages

2023

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The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. The compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are presented. Depending on their origin, they were classified into compounds naturally occurring in wood and those formed as a result of the thermal treatment of wood. Next, the influence of the presence of wood on the quality of alcoholic beverages was described, with particular emphasis on wine, beer, whisky, and brandy. The final part of the article presents innovative techniques using wood to impart qualitative features to alcoholic beverages.

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“…More particularly, β-1-O-ethylvescalagin (9) (Figure 2), Toasting is a key step in the barrel manufacturing process. Oak wood toasting leads to thermodegradation of compounds, which release new volatile and non-volatile compounds [15][16][17][18][19]. The toasting applied to the wood varies from one cooperage to another.…”

Section: Introductionmentioning

confidence: 99%

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

Gadrat

Emo²,

Lavergne³

et al. 2022

Molecules

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It is well established that C-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has been demonstrated recently. However, there is a gap in our knowledge of the content, composition, and evolution of C-glucosidic ellagitannins in this matrix. Indeed, the quantification of these compounds and their evolutionary compounds have never before been researched in cognac eaux-de-vie. Thus, the aim of this study was not only to quantify these compounds, but also to study their kinetics and to observe how they are impacted by barrel toasting. For this purpose, barrels representing eight different toasting levels were used to age the same eau-de-vie during the first 18 months. Ellagitannin quantification was carried out by HPLC-Triple quadrupole. The results showed that the evolutionary trend of the eight ellagitannins is the same for all eight types of barrel toasting. The maximum concentrations of C-glucosidic ellagitannins were found after 3 months of aging (up to 23 mg/L) before decreasing to 18 months (9.7 mg/L), whereas ellagitannin-derived spirit compound concentrations increased throughout aging (up to 130.9 mg/L). In addition, barrel toasting had such an impact on ellagitannin content that barrels could be differentiated according to their levels. Eaux-de-vie in barrels with high toasting were lower in ellagitannins concentrations.

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New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation

Cited by 13 publications

References 26 publications

Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages

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

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