Open AccessEllagitannins quantification in oak wood and cognac eaux-de-vie
Author(s) -
Mathilde Gadrat,
Joël Lavergne,
Catherine Emo,
Pierre-Louis Teissèdre,
Kléopatra Chira
Publication year - 2021
Publication title -
ives technical reviews
Language(s) - English
Resource type - Journals
ISSN - 2680-4905
DOI - 10.20870/ives-tr.2021.4610
Subject(s) - organoleptic , wine , chemistry , fagaceae , pulp and paper industry , food science , botany , engineering , biology
Ellagitannins are the main extractible oak wood phenolic compounds. These compounds are responsible for high wood durability and they can contribute to wine and spirits organoleptic quality (colour, astringency and bitterness). Despite their importance, their presence and forms in distilled spirits are not well known. Thus, the aim of this study was to develop and validate a measurement methodology and to quantify Cognac oak wood ellagitannins.