Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F33882 Villenave d'Ornon, France.
Institut des Sciences Moléculaires (CNRS-UMR 5255), Institut Européen de Chimie et Biologie, Université de Bordeaux, 2 rue Robert Escarpit, 33607 Pessac CEDEX, France.
Biomolecules. 2019 Jul 29;9(8):316. doi: 10.3390/biom9080316.
During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly -glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the wine's organoleptic properties such as astringency. In this study -glucosidic ellagitannins and flavano-ellagitannins, acutissimins A and B and epiacutissimins A and B, as well as mongolicain A, which is the result compound of acutissimin A oxidation, were identified and quantified. The quantification was carried out by HPLC-UV-MS in 185 commercial samples from different cultivar areas (Bordeaux and Rioja), different barrel oak wood (French oak barrels and American oak barrels) and different ageing periods. The results show differences between the two zones in terms of compound concentrations. Moreover, the ageing process in bottle for Bordeaux wines are unlike Rioja wines behavior in bottle.
在橡木桶的成熟和老化过程中，来自橡木的多酚化合物，特别是 -葡萄糖基鞣花单宁，可以从木材中释放到葡萄酒中。这些鞣花单宁可能参与氧化反应，影响葡萄酒的感官特性，如涩味。在这项研究中，鉴定并定量了 -葡萄糖基鞣花单宁和黄烷-鞣花单宁、阿库斯汀 A 和 B 以及埃皮阿库斯汀 A 和 B，以及蒙古素 A，它是阿库斯汀 A 氧化的结果化合物。通过 HPLC-UV-MS 在来自不同种植区（波尔多和里奥哈）、不同橡木桶木材（法国橡木桶和美国橡木桶）和不同陈酿期的 185 个商业样品中进行了定量。结果表明，两个地区的化合物浓度存在差异。此外，波尔多葡萄酒在瓶中的陈酿过程与里奥哈葡萄酒在瓶中的陈酿过程不同。
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