Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions

Abstract

During barrel aging, wines and spirits undergo sensory changes as a result of the release of aroma and taste molecules. Among the nonvolatile compounds, various coumarins have already been identified in oak wood but their sensory role remained unclear. In this study, the presence of coumarins in oak wood extract, wine, and spirits was first assessed by targeted screening. Fraxetin was identified for the first time in these matrices. After development and validation of a liquid chromatography−highresolution mass spectrometry quantitation method, esculetin, scopoletin, fraxetin, umbelliferone, 4-methylumbelliferone, and coumarin were assayed in various wines and spirits. The concentrations measured were generally below the gustatory detection thresholds determined in wines and spirits. Nevertheless, by adding a mixture of coumarins in wines and spirits, a significant increase in bitterness was observed, thus demonstrating their potential contribution to the taste of wines and spirits through perceptive interactions.

The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study

“…Enrichment into antioxidant metabolites during barrel ageing and on lees provided a better capacity for ageing, as it is very important for Champagnes due to their process and especially on laths ageing that can last at least 15 months to many years [ 75 ]. Moreover, the sensory perceptions of base wines by oak-wood extracted compounds, such as lignans and coumarins, could also be affected such as sweetness, bitterness and acidity; these compounds are known for their antioxidant properties [ 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 ].…”

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

“…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.…”

Ocorrência e significado da cumarina na cachaça armazenada em amburana

“…Dotadas de sabor amargo, potencializam as plantas contra ataques de predadores. Compondo a fração dos óleos essenciais, atuam na comunicação com o ambiente e na atração de polinizadores, através do odor (Bairagi et al, 2012;Kowalczyk et al, 2020;Winstel et al, 2020).…”

“…Na Europa oriental, plantas ricas em cumarina são empregadas para aromatizar vodca e outras bebidas alcoólicas, como a Hierochloe odorata (erva-doce americana) e Asperula odorata e Galium odoratum (Lake, 1999). Analisando diversos vinhos e bebidas destiladas armazenadas em carvalho, Winstel et al (2020) apontaram a ocorrência tanto da cumarina como de seus derivados esculetina, fraxetina, escopoletina e 4-metilumbeliferona, todos em baixas proporções (0,03 a 1,5 mg/L cada).…”