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…

First identification of a glycosylated fraction involved in mushroom-off-flavor in grapes: influence of B. cinerea, powdery mildew and C. subabruptus

An organoleptic defect, called fresh mushrooms off-flavor, appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, octan-3-ol and octen-3-ol

Adsorption of tetraconazole by organic residues and vineyard organically-amended soils 

Spain is the country with the largest wine-producing area in the EU and its productivity is largely controlled applying fungicides. However, residues of these compounds can move and contaminate surface and groundwater. The objective of this work was to evaluate the capacity of bioadsorbents from different origin to adsorb and immobilize tetraconazole by themselves or when applied as organic soil amendment, and to prevent soil and water contamination by this fungicide. The adsorption of tetraconazole by 3 organic residues: spent mushroom substrate (SMS), green compost (GC) and vine pruning sawdust (VP), as well as by vineyard soils unamended and amended individually with these residues at 1.5% (w/w) was evaluated using the batch equilibrium technique.

Metatranscriptomic analysis of “aszú” berries: the potential role of the most important species of the grape microbiota in the aroma of wines with noble rot

Botrytis cinerea has more than 1200 host plants and is one of the most important plant pathogens in viticulture. Under certain environmental conditions, it can lead to the development of a noble rot, which results in a specific metabolic profile, altering physical texture and chemical composition. The other microbes involved in this process and their functional genes are poorly characterised. We have generated metatranscriptomic [1,2] and DNA metabarcoding data from three months of the Furmint grape variety, representing the four phases of noble rot, from healthy berries to completely dried berries.

How climate change can modify the flavor of red Merlot and Cabernet-Sauvignon

he main goal of this research was to identify key aroma compounds linked with the maturity of grapes (ripe and overripe) and involved in grapes and wines with an intense dried fruits aroma. Odoriferous zones reminiscent of these aromas were detected by gas chromatography coupled with olfactometry (GC-O).

Induction of polyphenols in seedlings of Vitis vinifera cv. Monastrell by the application of elicitors

Contamination problems arising from the use of pesticides in viticulture have raised concerns. One of the alternatives to reduce contamination is the use of elicitors, molecules capable of stimulating the natural defences of plants, promoting the production of phenolic compounds (PC) that offer protection against biotic and abiotic stress. Previous studies on Cabernet-Sauvignon seedlings demonstrated that foliar application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH) increased proteins and PC involved in grapevine defence mechanisms. However, no trials had been conducted on Monastrell seedlings, a major winegrape variety in Spain.