IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 New C-glucosidic ellagitannin-derived spirit compounds: Identification, quantitation and sensory contribution

New C-glucosidic ellagitannin-derived spirit compounds: Identification, quantitation and sensory contribution

Abstract

Ellagitannins consist the main extractible phenolic compounds in oak wood. They can be extracted during eaux-de-vie aging in barrels and rapidly undergo chemical transformations, such as hydrolysis, reduction, oxidation, or even substitution reactions. Given gaps in knowledge about their composition in spirits, the goal of this work was to explore ellagitannin behavior during Cognac eaux-de-vie aging and search for new C-glucosidic ellagitannin-derived compounds. A purification protocol was established in order to isolate the new formed compounds. UPLC-UV-Q-ToF and NMR spectroscopy were used to characterize a new C-glucosidic ellagitannin, named brandy tannin B. This compound was isolated from Cognac eaux-de-vie for the first time and was quantified in old aged eaux-de-vie and commercial Cognacs.

A triangular test was carried out to explore the incidence of this newly identified compound. Other oxidation compounds derived from ellagitannins, the known whiskey tannins A and B, were also identified for the first time in Cognac eaux-de-vie. It was shown that whiskey tannins A and B presented two isomeric forms. The four whiskey tannins were quantified in this matrix and followed the same trend as the brandy tannins. Both b-1-O-ethylvescalagin and b-1-O-ethylvescalin were also identified for the first time in Cognac, and their development in this matrix was also studied in order to better understand the formation of brandy tannin B. In addition, the organoleptic impact of brandy tannin B was evaluated. This work brings new insights into ellagitannin composition and their contribution to spirit quality.

DOI:

June 22, 2022

Issue: IVAS 2022

Type: Article

Authors

Chira Kleopatra¹, Capello Yoan¹, Emo Catherine¹, Lavergne Joël¹, Quideau Stéphanie², Jourdes Michaël¹ and Teissèdre Pierre-Louis¹

¹Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon
²Univ. Bordeaux, ISM (UMR-CNRS 5255)

Contact the author

Keywords

Brandy tannin B, C-glucosidic ellagitannin-derived, spirit compounds, eau-de-vie, oak wood

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Impact of varying ethanol and carbonation levels on the odor threshold of 1,1,6-trimethyl-1,2-dihydronaphtalene (petrol off-flavor) and role of berry size and Riesling clones

1,1,6-trimethyl-1,2-dihydronaphtelene (TDN) evokes the odor of “petrol” in wine, especially in the variety Riesling. Increasing UV-radiation due to climate change intensifies formation of carotenoids in the berry skins and an increase of TDN-precursors1. Exploring new viticultural and oenological strategies to limit TDN formation in the future requires precise knowledge of TDN thresholds in different matrices. Thresholds reported in the literature vary substantially between 2 µg/L up to 20 µg/L2,3,4 due to the use of different methods. As Riesling grapes are used for very different wine styles such as dry, sweet or sparkling wines, it is essential to study the impact of varying ethanol and carbonation levels.

Effect of intra‐vineyard ripeness variation on the efficiency of commercial enzymes on berry cell wall deconstruction under winemaking conditions

Intra-vineyard variation grape berry ripening occurs within bunches, between bunches on the same vine and between vines. Although it is assumed that such variation also occurs at the grape berry cell wall level, no study to data has investigated in any depth. Here we have used a intra-vineyard panel design to investigate pooled bunches from six vines (per panel) in the context of a winemaking scenario. The dissected vineyard was harvested by separate panels, where each panel was then subjected to a standard winemaking procedure with or without the addition of three different enzyme preparations for maceration.

Understanding the onset of systemic infection of red blotch virus and phenotypic studies of grapevines expressing a red blotch virus infectious clone

Context and purpose of the study. Red Blotch disease, an affliction caused by the Grapevine red blotch-associated virus (GRBaV), represents a formidable challenge for grape growers and winemakers in prominent viticultural regions around the world.

Simulating berry sunburn in virtual vineyards

Context and purpose of the study. Berry sunburn in vineyards is a recurring disorder that can cause severe yield loss. As sunburn observations are often associated with heat waves, a link to climate change is likely.

Description of the relationship between trunk disease expression and meteorological conditions, irrigations and physiological response in Chardonnay grapevines

In this audio recording of the IVES science meeting 2022, Florence Fontaine (Université de Reims Champagne Ardenne) speaks about grapevine trunk disease. This presentation is based on an original article accessible for free on OENO One.