Abstract
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.
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