Abstract
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.
Highlights
Article prenant sa source de l’article de recherche “Validation of a Mass Spectrometry Method to Identify and Quantify Ellagitannins in Oak Wood and Cognac during Aging in Oak Barrels.” (Food Chem., 2020)[1].
Quantification des ellagitanins dans le bois de chêne et les eaux-de-vie de cognac
Le but de cette étude était de développer et valider une méthodologie pour quantifier les ellagitanins dans le bois de chêne et dans les eaux-de-vie de Cognac.
Summary
Article prenant sa source de l’article de recherche “Validation of a Mass Spectrometry Method to Identify and Quantify Ellagitannins in Oak Wood and Cognac during Aging in Oak Barrels.” (Food Chem., 2020)[1]. Quantification des ellagitanins dans le bois de chêne et les eaux-de-vie de cognac Le but de cette étude était de développer et valider une méthodologie pour quantifier les ellagitanins dans le bois de chêne et dans les eaux-de-vie de Cognac.
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