Puech J L, Mertz C, Michon V, Le Guernevé C, Doco T, Hervé Du Penhoat C
Institut National de la Recherche Agronomique, Unité de Recherches Biopolymères et Arômes, Montpellier Cedex, France.
J Agric Food Chem. 1999 May;47(5):2060-6. doi: 10.1021/jf9813586.
Brandies, cognac, armagnac, whiskeys, and rums are aged in oak barrels to improve their organoleptic properties. During this period, numerous compounds such as ellagitannins are extracted from the wood and can subsequently be transformed into new derivatives by chemical reactions. Model solutions of castalagin and vescalagin have been studied to determine the behavior of polyphenols in ethanol-water. Upon prolonged exposure to 40 and 70% (v/v) ethanol at room temperature, hemiketal derivatives containing ethoxy groups have been characterized by LC/MS and NMR. These compounds further evolve to afford the corresponding ketals. They have also been detected in the extracts of oak wood stored under similar conditions.
白兰地、干邑、雅文邑、威士忌和朗姆酒在橡木桶中陈酿以改善其感官特性。在此期间，许多化合物如鞣花单宁从木材中提取出来，随后可通过化学反应转化为新的衍生物。已对castalagin和vescalagin的模型溶液进行了研究，以确定多酚在乙醇-水体系中的行为。在室温下长时间暴露于40%和70%（v/v）乙醇中后，含有乙氧基的半缩酮衍生物已通过液相色谱/质谱和核磁共振进行了表征。这些化合物进一步转化为相应的缩酮。在类似条件下储存的橡木提取物中也检测到了它们。
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