Unité Mixte de Recherche 1366 Œnologie, INRAE, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, CS 50008-210, Chemin de Leysotte, CEDEX, 33882 Villenave d'Ornon, France.
Courvoisier SAS, 2 Places du Château, 16200 Jarnac, France.
Molecules. 2022 Apr 14;27(8):2531. doi: 10.3390/molecules27082531.
It is well established that -glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has been demonstrated recently. However, there is a gap in our knowledge of the content, composition, and evolution of -glucosidic ellagitannins in this matrix. Indeed, the quantification of these compounds and their evolutionary compounds have never before been researched in cognac eaux-de-vie. Thus, the aim of this study was not only to quantify these compounds, but also to study their kinetics and to observe how they are impacted by barrel toasting. For this purpose, barrels representing eight different toasting levels were used to age the same eau-de-vie during the first 18 months. Ellagitannin quantification was carried out by HPLC-Triple quadrupole. The results showed that the evolutionary trend of the eight ellagitannins is the same for all eight types of barrel toasting. The maximum concentrations of -glucosidic ellagitannins were found after 3 months of aging (up to 23 mg/L) before decreasing to 18 months (9.7 mg/L), whereas ellagitannin-derived spirit compound concentrations increased throughout aging (up to 130.9 mg/L). In addition, barrel toasting had such an impact on ellagitannin content that barrels could be differentiated according to their levels. Eaux-de-vie in barrels with high toasting were lower in ellagitannins concentrations.
众所周知，-葡萄糖基鞣花单宁有助于提高葡萄酒的质量，最近在干邑白兰地的生命之水中发现了新形式的鞣花单宁。最近已经证明了一些鞣花单宁衍生的烈酒化合物对生命之水味道的贡献。然而，我们对这种基质中-葡萄糖基鞣花单宁的含量、组成和演变的了解还存在差距。事实上，这些化合物及其衍生化合物的定量在白兰地生命之水中从未被研究过。因此，本研究的目的不仅是定量这些化合物，还要研究它们的动力学，并观察它们如何受到桶陈化的影响。为此，使用代表八种不同烘烤水平的桶在头 18 个月内对相同的白兰地进行陈酿。鞣花单宁的定量通过 HPLC-三重四极杆进行。结果表明，八种桶陈化类型的八种鞣花单宁的演化趋势相同。-葡萄糖基鞣花单宁的最大浓度出现在陈酿 3 个月后（高达 23 毫克/升），然后在 18 个月时降至 9.7 毫克/升，而鞣花单宁衍生的烈酒化合物浓度在整个陈酿过程中增加（高达 130.9 毫克/升）。此外，桶陈化对鞣花单宁含量有如此大的影响，以至于可以根据桶的水平对其进行区分。在高烘烤桶中的白兰地鞣花单宁浓度较低。
