1
|
Tarko T, Pater A, Januszek M, Duda A, Krankowski F. The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines. Molecules 2024; 29:2972. [PMID: 38998924 PMCID: PMC11243424 DOI: 10.3390/molecules29132972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 06/15/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
Wood chips contain numerous active compounds that can affect the wine's characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to compare the impact of an oak barrel ageing with the effect of the addition of chips made from various types of wood (oak, maple, cherry, apple) and with various degrees of toasting to the apple wines on their antioxidant, oenological and sensory properties. The oenological parameters, the polyphenols content, antioxidant activity and content of volatile odour-active compounds were assessed. It was shown that ageing in the presence of wood chips had a less noticeable effect on the oenological and sensory parameters of the wine than barrel ageing. Moreover, wood chips used did not significantly affect the acidity, alcohol and extract content of apple wines. Wines aged in the presence of oak chips (particularly lightly toasted) exhibited the greatest increase in polyphenols, while the polyphenol content of wines aged in the presence of other chips was not dependent on their toasting degree. The ageing of fruit wines with wood chips influences the volatile profile and the olfactory sensations, which can improve their quality.
Collapse
Affiliation(s)
- Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland; (A.P.); (M.J.); (A.D.); (F.K.)
| | | | | | | | | |
Collapse
|
2
|
Métoyer B, Renouf E, Jourdes M, Mérillon JM, Téguo PW. Isolation of Hydrolyzable Tannins from Castanea sativa Using Centrifugal Partition Chromatography. JOURNAL OF NATURAL PRODUCTS 2024; 87:652-663. [PMID: 38359463 DOI: 10.1021/acs.jnatprod.3c00524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/17/2024]
Abstract
Castanea sativa wood is a rich source of hydrolyzable tannins, known for their diverse bioactivities. To investigate these bioactive properties further, it is crucial to isolate and characterize hydrophilic compounds effectively. To address this issue, we developed a centrifugal partition chromatography (CPC) method and applied it to an aqueous C. sativa wood extract. We determined the partition coefficients (KD) of the six major compounds using four butanol-/water-based biphasic solvent systems. Initially, we utilized the n-butanol/propanol/water (3:1:4, v/v/v) systems for the first fractionation step. Subsequently, we employed the water/methyl tert-butyl ether/butanol/acetone (8:5:3:4, v/v/v/v) system to fractionate moderately and highly hydrophilic fractions. We calculated the KD values for major compounds of the most hydrophilic fractions using the butanol/ethanol/water (4:1:5, v/v/v) and butanol/isopropanol/water (2:1:3, v/v/v) systems. In total, we isolated 23 compounds through a combination of CPC, size exclusion chromatography, and preparative HPLC. Among these compounds, six have never been previously described. We characterized them by 1D and 2D NMR experiments and high-resolution mass spectroscopy acquisitions.
Collapse
Affiliation(s)
- Benjamin Métoyer
- Polyphénols Biotech-ADERA, Unité de Recherche Œnologie, UMR 1366 INRAE, ISVV, 33882 Villenave-d'Ornon, France
| | - Elodie Renouf
- Polyphénols Biotech-ADERA, Unité de Recherche Œnologie, UMR 1366 INRAE, ISVV, 33882 Villenave-d'Ornon, France
| | - Michael Jourdes
- Unité de Recherche Œnologie, UMR 1366 INRAE, ISVV, Université de Bordeaux, 33882 Villenave-d'Ornon, France
| | - Jean-Michel Mérillon
- Polyphénols Biotech-ADERA, Unité de Recherche Œnologie, UMR 1366 INRAE, ISVV, 33882 Villenave-d'Ornon, France
- Unité de Recherche Œnologie, UMR 1366 INRAE, ISVV, Université de Bordeaux, 33882 Villenave-d'Ornon, France
| | - Pierre Waffo Téguo
- Polyphénols Biotech-ADERA, Unité de Recherche Œnologie, UMR 1366 INRAE, ISVV, 33882 Villenave-d'Ornon, France
- Unité de Recherche Œnologie, UMR 1366 INRAE, ISVV, Université de Bordeaux, 33882 Villenave-d'Ornon, France
| |
Collapse
|
3
|
Zhang D, Wei Z, Han Y, Duan Y, Shi B, Ma W. A Review on Wine Flavour Profiles Altered by Bottle Aging. Molecules 2023; 28:6522. [PMID: 37764298 PMCID: PMC10534415 DOI: 10.3390/molecules28186522] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/04/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
The wine flavour profile directly determines the overall quality of wine and changes significantly during bottle aging. Understanding the mechanism of flavour evolution during wine bottle aging is important for controlling wine quality through cellar management. This literature review summarises the changes in volatile compounds and non-volatile compounds that occur during wine bottle aging, discusses chemical reaction mechanisms, and outlines the factors that may affect this evolution. This review aims to provide a deeper understanding of bottle aging management and to identify the current literature gaps for future research.
Collapse
Affiliation(s)
- Di Zhang
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| | - Ziyu Wei
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
| | - Yufeng Han
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
| | - Yaru Duan
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| | - Baohui Shi
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| | - Wen Ma
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| |
Collapse
|
4
|
The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules 2023; 28:molecules28020620. [PMID: 36677678 PMCID: PMC9866382 DOI: 10.3390/molecules28020620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. The compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are presented. Depending on their origin, they were classified into compounds naturally occurring in wood and those formed as a result of the thermal treatment of wood. Next, the influence of the presence of wood on the quality of alcoholic beverages was described, with particular emphasis on wine, beer, whisky, and brandy. The final part of the article presents innovative techniques using wood to impart qualitative features to alcoholic beverages.
Collapse
|
5
|
Gadrat M, Emo C, Lavergne J, Teissèdre PL, Chira K. Ellagitannin evolution of aged Cognac eaux-de-vie; Impact of barrel toasting. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
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.
Collapse
|
6
|
Gadrat M, Emo C, Lavergne J, Teissèdre PL, Chira K. Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie. Molecules 2022; 27:molecules27082531. [PMID: 35458728 PMCID: PMC9027108 DOI: 10.3390/molecules27082531] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/30/2022] [Accepted: 04/09/2022] [Indexed: 12/05/2022] Open
Abstract
It is well established that C-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 C-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 C-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.
Collapse
Affiliation(s)
- Mathilde Gadrat
- 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; (M.G.); (P.-L.T.)
- Courvoisier SAS, 2 Places du Château, 16200 Jarnac, France; (C.E.); (J.L.)
| | - Catherine Emo
- Courvoisier SAS, 2 Places du Château, 16200 Jarnac, France; (C.E.); (J.L.)
| | - Joël Lavergne
- Courvoisier SAS, 2 Places du Château, 16200 Jarnac, France; (C.E.); (J.L.)
| | - Pierre-Louis Teissèdre
- 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; (M.G.); (P.-L.T.)
| | - Kléopatra Chira
- 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; (M.G.); (P.-L.T.)
- Correspondence:
| |
Collapse
|
7
|
Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112658] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
8
|
Eliseev M, Gribkova I, Kosareva O, Alexeyeva O. Effect of organic compounds on cognac sensory profile. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-2-244-253] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify additional criteria of sensory evaluation by measuring the effect of various compounds on perception intensity.
Study objects and methods. The study featured cognac samples of different ages. The experiment involved standard methods, including high-performance liquid and gas chromatography and a mathematical analysis based on Microsoft software.
Results and discussion. The content of fatty alcohols, ethers, and carbonyl compounds that formed as a result of fermentation demonstrated little change during the aging period in oak casks. A longer extraction increased the content of phenolic and furan compounds and sugars. The content of terpene compounds decreased due to their high lability. The study revealed the effect of organic compounds on taste descriptors. The article introduces multivariate equations that calculate the dependences of the descriptor intensity on the content of organic compounds. A correlation and regression analysis revealed that phenolic compounds had a significant effect on the taste formation of cognac samples, depending on the aging time.
Conclusion. Organic compounds proved to affect the taste profiles of cognac samples of different ages, as well as sensory evaluation descriptors.
Collapse
Affiliation(s)
| | - Irina Gribkova
- All-Russian Research Institute of Brewing, Non-alcoholic and Wine Industry
| | - Olga Kosareva
- Moscow University for Industry and Finance “Synergy”
| | | |
Collapse
|
9
|
Buche G, Colas C, Fougère L, Destandau E. Oak Species Quercus robur L. and Quercus petraea Liebl. Identification Based on UHPLC-HRMS/MS Molecular Networks. Metabolites 2021; 11:684. [PMID: 34677399 PMCID: PMC8540037 DOI: 10.3390/metabo11100684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 09/30/2021] [Accepted: 10/04/2021] [Indexed: 11/28/2022] Open
Abstract
Two species of oak are dominant in French forests: pedunculate oak (Quercus robur L.) and sessile oak (Quercus petraea Liebl.). Their differentiation is not straightforward but is essential to better understand their respective molecular content in order to better valorize them. Thus, to improve oak species identification, an untargeted UHPLC-HRMS/MS method associated with a two-step data treatment was developed to analyze a wide range of specialized metabolites enabling the comparison of both species of oak extracts. Pooled extracts from sessile and pedunculate oaks, composed of extracts from several trees of pure species from various origins, were compared using first the Venn diagram, as a quick way to get an initial idea of how close the extracts are, and then using a molecular network to visualize, on the one hand, the ions shared between the two species and, on the other hand, the compounds specific to one species. The molecular network showed that the two species shared common clusters mainly representative of tannins derivatives and that each species has specific molecules with similar fragmentation patterns, associated in specific clusters. This methodology was then applied to compare these two pooled extracts to unknown individuals in order to determine the species. The Venn diagram allowed for the quick presumption of the species of the individual and then the species could be assigned more precisely with the molecular network, at the level of specific clusters. This method, developed for the first time, has several interests. First, it makes it possible to discriminate the species and to correctly assign the species of unknown samples. Moreover, it gave an overview of the metabolite composition of each sample to better target oak tree utilization and valorization.
Collapse
Affiliation(s)
- Gaëlle Buche
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
| | - Cyril Colas
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
- Centre de Biophysique Moléculaire, CNRS-Université d’Orléans, UPR 4301, CEDEX 2, 45071 Orléans, France
| | - Laëtitia Fougère
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
| | - Emilie Destandau
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
| |
Collapse
|