Abstract
C -Glucosidic ellagitannins, which are the main polyphenolic compounds in oak heartwood, are extracted by wine during aging in oak barrels. The C -glucosidic ellagitannins were extracted and purified (> 95% pure) from Quercus robur heartwood and the hemisynthesis of acutissimins A and B, as well as that of epiacutissimins A and B were performed in an acidic organic solution to identified and quantified their concentration ranges by HPLC-UV-MS in 17 Syrah wine samples from the same cultivar area, Languedoc, same quality wood of French oak barrel, same time of oak barrel ageing (12 months) and different ageing period (years from 1999 to 2011). Unlike our first hypothesis, the linear relationship of a reduction in the total content of ellagitannins with the time spent in bottles is not visible.
Highlights
During wine aging in oak barrels, two large families of molecules are extracted; non-tannin compounds and tannic compounds
42.32 961a, 915, 480, 56.63 353a vinery which eliminates a few variables that can influence their concentration since all the studied vintage were obtained from the grape variety grown on the same parcel and aged the same time in French oak barrel obtained from the same cooperage company
This data may indicates a higher stability of β-1-O-ethyl-vescalagin (13) during red wine aging in bottles
Summary
During wine aging in oak barrels, two large families of molecules are extracted; non-tannin compounds (e.g., aldehydes and acids phenols, coumarins, lignin, polysaccharides, volatile compounds, aliphatic compounds) and tannic compounds (hydrolyzable and condensed tannins). Their quantities have strongly influences on the sensory perceptions of wines [1,2,3]. Vescalagin (2) and castalagin (1) represent 40 to 60% of ellagitannins in Quercus petraea and robur [10,11,12], but these proportions can vary from one species of oak to another [13] These molecules are highly soluble in hydroalcoholic solutions, which is the raison why they are gradually extracted by the wine solution during barrel aging
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