| Issue |
BIO Web Conf.
Volume 56, 2023
43rd World Congress of Vine and Wine
|
|
|---|---|---|
| Article Number | 02013 | |
| Number of page(s) | 4 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20235602013 | |
| Published online | 24 February 2023 | |
Ellagitannin evolution of aged Cognac eaux-de-vie; Impact of barrel toasting
1
Unité Mixte de recherche 1366 Œnologie, Université, INRAE, Bordeaux INP, Institut des Scences de la Vigne et du Vin,
CS 50008-210,
chemin de Leysotte
33882
Villenave d’Ornon Cedex, France
2
Courvoisier SAS,
2 places du château,
16200
Jarnac, France
The contribution of C-glucosidic ellagitannin-derived compounds to eaux-de-vie quality has been recently demonstrated. However, there is a gap in our knowledge of the content, composition, and evolution of these compounds in this specific matrix. The objective of this study was therefore to carry out an analysis of the kinetics of these compounds, and to study how they are impacted by barrel toasting. For this purpose, barrels representing eight different to asting levels were used to age the same eau-de-vie during the first 18 months. Ellagitannin quantification was carried out by HPLC-QQQ. The results showed that C-glucosidic ellagitannins were extracted during the first 3 months of aging and then decreased, whereas ellagitannin-derived spirit compound concentrations increased throughout aging. In addition, barrel toasting had such an impact on ellagitannin content that barrels were differentiated according to their levels.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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