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…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.