 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

Influence of deficit irrigation on grapevine cv. “Touriga Nacional” in Douro region: A metabolomic approach

Aim: This study aimed to evaluate whether irrigation of Touriga Nacional in Douro Demarcated Region (DDR) can partly mitigate the negative impacts of ongoing climate change on grapevine yield and quality and its impact on plant metabolism.

Mapping grape composition in the field using VIS/SWIR hyperspectral cameras mounted on a UTV

Assessing grape composition is critical in vineyard management. It is required to decide the harvest date and to optimize cultural practices toward the achievement of production goals. The grape composition is variable in time and space, as it is affected by the ripening process and depends on soil and climate conditions.

Olfactometric and sensory study of red wines subjected to ultrasound or microwaves during their elaboration

The effect that some extraction techniques, such as ultrasound (Cacciola, Batllò, Ferraretto, Vincenzi, & Celotti, 2013; Povey & McClements, 1988) or microwaves (Carew, Close, & Dambergs, 2015; Carew, Gill, Close, & Dambergs, 2014) produce on the aroma of red wines, when applied to processes of extractive nature, such as pre-fermentative maceration or ageing with oak chips (Spanish oak – Quercus pyrenaica and French oak – Quercus robur) has been studied. The volatile profile was determined by means of gas chromatography coupled with olfactometric and mass spectrometric detection. A sensory analysis was also carried out. No indications were found to show that the pre-fermentative treatment with microwaves or ultrasound modified the sensory profile of the wines whereas the application of such energies during the ageing phase showed some positive trends at sensory level.

A multivariate clustering approach for a gis based territorial characterization of the montepulciano d’abruzzo DOCG “Colline Teramane”

The aim of the project was to characterize the Premium Denomination of Guaranteed Origin (DOCG) “Colline Teramane” wine-growing region and to delineate and define homogeneous zones (terroir units) within it, by applying a multivariate clustering approach combined with geomatics.

Viticultural climate effect on the sensorial perception of wines. Methodological elements for a modelling at a world level

The objective of this study was to develop a methodology capable of modeling the effect of viticultural climate on wine sensory characteristics.