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


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.


June 22, 2022

Issue: IVAS 2022

Type: Article


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


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


IVAS 2022 | IVES Conference Series


Related articles…

Non-targeted analysis of C13-norisoprenoid aroma precursors in Riesling

Significant wine aroma can be formed from non-volatile precursors that are linked to sugars, including but not limited to grape-derived monoterpene and C13-norisoprenoid glycosides.

Vertical temperature gradient in the canopy provides opportunities to adapt training system in a climate change context

Aims: The aims of this study were (1) to measure the vertical temperature gradient in the vine canopy in parcels with different vineyard floor management practices and (2) to analyze the factors influencing this gradient. The objective was to investigate whether the increase of trunk height could be an adaptation strategy to reduce air temperature in the bunch zone in a context of climate change. 

Monitoring water deficit in vineyards by means of Red and Infrared measurements

Vineyard water availability is one of the most important variables both in plant’s production and wine quality, once it regulates several processes, among which the stomata activity. To avoid water deficit, wine producers introduced artificial irrigation in their vineyard, using a semi-empirical process to calculate water amount.

Assessment of the optimal number of observations in the study of vineyard soil (Rigosol)

A study of soil pH on the experimental field resulted in a high variability of pH on a very small scale. This kind of heterogenity in soil pH have effects on growth of two grapevine varieties on rootstock Kober 5BB

Comparison of the effects of hormone- and natural-based elicitors on key metabolic pathways in cv. Tempranillo

One of the most important effects of climate change in wine-growing areas is the advance of phenological stages, especially concerning early berry ripening. In the hottest seasons, this results in a lack of synchrony between sugar and phenolic ripeness. In order to cope with this fact, a general effort is being made by researchers and growers aiming at delaying ripening through different strategies. One of the proposed approaches is the application of elicitors. This study aims to assess the effect at the transcriptomic level of application of three elicitors (Vitalfit, Fruitel, and Protone) in Tempranillo.