Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie
It is well established that <i>C</i>-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has been demonstrated recently. How...
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MDPI AG
2022-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/8/2531 |
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| author | Mathilde Gadrat Catherine Emo Joël Lavergne Pierre-Louis Teissèdre Kléopatra Chira |
| author_facet | Mathilde Gadrat Catherine Emo Joël Lavergne Pierre-Louis Teissèdre Kléopatra Chira |
| author_sort | Mathilde Gadrat |
| collection | DOAJ |
| description | It is well established that <i>C</i>-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has been demonstrated recently. However, there is a gap in our knowledge of the content, composition, and evolution of <i>C</i>-glucosidic ellagitannins in this matrix. Indeed, the quantification of these compounds and their evolutionary compounds have never before been researched in cognac eaux-de-vie. Thus, the aim of this study was not only to quantify these compounds, but also to study their kinetics and to observe how they are impacted by barrel toasting. For this purpose, barrels representing eight different toasting levels were used to age the same eau-de-vie during the first 18 months. Ellagitannin quantification was carried out by HPLC-Triple quadrupole. The results showed that the evolutionary trend of the eight ellagitannins is the same for all eight types of barrel toasting. The maximum concentrations of <i>C</i>-glucosidic ellagitannins were found after 3 months of aging (up to 23 mg/L) before decreasing to 18 months (9.7 mg/L), whereas ellagitannin-derived spirit compound concentrations increased throughout aging (up to 130.9 mg/L). In addition, barrel toasting had such an impact on ellagitannin content that barrels could be differentiated according to their levels. Eaux-de-vie in barrels with high toasting were lower in ellagitannins concentrations. |
| first_indexed | 2024-03-09T04:22:24Z |
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| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-09T04:22:24Z |
| publishDate | 2022-04-01 |
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| record_format | Article |
| series | Molecules |
| spelling | doaj.art-df206dce0dba4503acf76b8aa650f26c2023-12-03T13:46:45ZengMDPI AGMolecules1420-30492022-04-01278253110.3390/molecules27082531Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-VieMathilde Gadrat0Catherine Emo1Joël Lavergne2Pierre-Louis Teissèdre3Kléopatra Chira4Unité Mixte de Recherche 1366 Œnologie, INRAE, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, CS 50008-210, Chemin de Leysotte, CEDEX, 33882 Villenave d’Ornon, FranceCourvoisier SAS, 2 Places du Château, 16200 Jarnac, FranceCourvoisier SAS, 2 Places du Château, 16200 Jarnac, FranceUnité Mixte de Recherche 1366 Œnologie, INRAE, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, CS 50008-210, Chemin de Leysotte, CEDEX, 33882 Villenave d’Ornon, FranceUnité Mixte de Recherche 1366 Œnologie, INRAE, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, CS 50008-210, Chemin de Leysotte, CEDEX, 33882 Villenave d’Ornon, FranceIt is well established that <i>C</i>-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has been demonstrated recently. However, there is a gap in our knowledge of the content, composition, and evolution of <i>C</i>-glucosidic ellagitannins in this matrix. Indeed, the quantification of these compounds and their evolutionary compounds have never before been researched in cognac eaux-de-vie. Thus, the aim of this study was not only to quantify these compounds, but also to study their kinetics and to observe how they are impacted by barrel toasting. For this purpose, barrels representing eight different toasting levels were used to age the same eau-de-vie during the first 18 months. Ellagitannin quantification was carried out by HPLC-Triple quadrupole. The results showed that the evolutionary trend of the eight ellagitannins is the same for all eight types of barrel toasting. The maximum concentrations of <i>C</i>-glucosidic ellagitannins were found after 3 months of aging (up to 23 mg/L) before decreasing to 18 months (9.7 mg/L), whereas ellagitannin-derived spirit compound concentrations increased throughout aging (up to 130.9 mg/L). In addition, barrel toasting had such an impact on ellagitannin content that barrels could be differentiated according to their levels. Eaux-de-vie in barrels with high toasting were lower in ellagitannins concentrations.https://www.mdpi.com/1420-3049/27/8/2531<i>C</i>-glucosidic ellagitanninsellagitannin-derived spirit compoundscognaceau-de-viebarrel toasting |
| spellingShingle | Mathilde Gadrat Catherine Emo Joël Lavergne Pierre-Louis Teissèdre Kléopatra Chira Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie Molecules <i>C</i>-glucosidic ellagitannins ellagitannin-derived spirit compounds cognac eau-de-vie barrel toasting |
| title | Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie |
| title_full | Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie |
| title_fullStr | Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie |
| title_full_unstemmed | Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie |
| title_short | Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie |
| title_sort | impact of barrel toasting on ellagitannin composition of aged cognac eaux de vie |
| topic | <i>C</i>-glucosidic ellagitannins ellagitannin-derived spirit compounds cognac eau-de-vie barrel toasting |
| url | https://www.mdpi.com/1420-3049/27/8/2531 |
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