 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines 9 Identification and quantification of molecular ellagitannins in cognac eaux-de-vie by a mass spectrometry method: barrel toasting and aging impact

Identification and quantification of molecular ellagitannins in cognac eaux-de-vie by a mass spectrometry method: barrel toasting and aging impact

Abstract

AIM: Ellagitannins are the main oak wood phenolic compounds that contribute to wine and spirits organoleptic quality (color, astringency, bitterness)(1-3). Given the lack of knowledge regarding their composition and evolution in spirits, the objectives were to follow their extraction kinetic in Cognac “eaux-de-vie” matured in barrel representing different toasting and to observe their evolution and structural modifications during aging.

METHODS: Eight different toasting levels were used for studying the impact of the toasting on ellagitannins composition. Two verticals (1978-2018) of “eaux-de-vie” samples coming from two terroirs were analyzed in order to observe ellagitannins evolution during aging. The above analyses were conducted using HPLC-Triple Quadrupole mass spectrometer (4) and the unknown compounds were identified by UPLC-Q-TOF, purified by preparative HPLC prior to 1D/2D-NMR analysis.

RESULTS: A general trend between the toasting levels and the individual ellagitannins content and composition was observed. Indeed “Eau-de-vie” aged in light toasted barrel has 40% higher castalagin content than in high toasting. During spirit aging, native ellagitannins content decreases over time. After two years, only castalagin remains quantifiable, suggesting that they undergo transformations leading to the formation of new compounds. Among them, whisky tannin B and A ([M-H]- ion peak at m/z 977.0896 and m/z 675.0834 respectively), resulting from the ethanol/castalagin or castalin reaction as well as some ellagitannin oxidation products like dehydrocastalagin and dehydroroburin D were identified for the first time in Cognac “eaux-de-vie” samples. The kinetic of the above compounds is in progress and the influence of both aging and barrel toasting is being researched.

CONCLUSIONS:

This work brings new insights on the Cognac ellagitannins content and how these molecules are influenced by aging and barrel toasting. Tastings will be performed to understand the organoleptic impact of these compounds.

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Mathilde Gadrat, Joel Lavergne, Catherine Emo, Pierre-Louis Teissedre, Kléopatra Chira,

1. Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France
2. Courvoisier SAS, 2 places du château, 16200 Jarnac, France ,
Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France

Contact the author

Keywords

cognac, ellagitannins, mass spectrometry, toasting

Citation

Climatic potential to produce grapes for wine-making in the tropical north region of Minas Gerais State, Brazil

The tropical north region of Minas Gerais State is one of the least developed of Brazil and viticulture could be an alternative to develop its agriculture zone. The objective of this work was to evaluate the wine grape production climatic potential of that region.

Cell-to-cell contact modulates Starmerella bacillaris early death in mixed fermentations with Saccharomyces cerevisiae in a couple-dependent way

AIM: The diversity and complexity of the fermentation ecosystem during wine making limits the successful prediction of wine characteristics. The use of selected starter cultures has allowed a better control of the fermentation process and the production of wines with established characteristics. Among them, the use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae yeasts has gained attention in recent years due to the fructophylic nature of the first and the ability of this inoculation protocol to reduce the acetic acid and ethanol content of the wines.

Sensory definition of green aroma concept in red French wines. Evidence for the contribution of novel volatile markers

The aromatic complexity of a wine results from the perception of the association of volatile molecules and each aroma can be categorized into different families. The “green” aromas family in red wines has retained our attention by its close link with the fruity perception. In that study, the “green” olfactory concept of red wines was considered through a strategy combining both sensory analysis and hyphenated chromatographic techniques including HPLC and MDGC (Multidimensional Gas Chromatography). The aromatic space of this concept was specified by lexical generation through a free association task on 22 selected wines by a panel of wine experts. Then, 70 French red wines were scored on the basis of the intensity of their “green” and “fruity” attributes.

First disclosure of eugenol precursors in Vitis genus: analytical development and quantification

The main aim of this work was to develop an analytical method to disclosure the
molecular form of eugenol precursor. Indeed eugenol is an important contributor to
Armagnac spirits typicity made with Baco blanc.

The effect of management practices and landscape context on vineyard biodiversity

Intensification is considered one of the major drivers of biodiversity loss in farmland. The more intensive management practices that have been adopted the last decades, contributed to species declines from all taxonomic groups. Moreover, agricultural intensification has led to an important change of land use. Complex, mixed agro-ecosystems with cultivated and non-cultivated habitats have been converted to simplified, intensive and homogeneous ones with severe effects on biodiversity.