New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation
Kleopatra Chira,
Laura Anguellu,
Gregory Da Costa,
Tristan Richard,
Eric Pedrot,
Michael Jourdes,
Pierre-Louis Teissedre
Affiliations
Kleopatra Chira
Department of Environmental Science and College of Grape and Wine Sciences, University of Bordeaux, INRAE, IPB, Œnologie, EA 4577, USC 1366, ISVV, 210 Chemin de Leysotte, F-33140 Villenave d’Ornon, France
Laura Anguellu
Department of Environmental Science and College of Grape and Wine Sciences, University of Bordeaux, INRAE, IPB, Œnologie, EA 4577, USC 1366, ISVV, 210 Chemin de Leysotte, F-33140 Villenave d’Ornon, France
Gregory Da Costa
Department of Environmental Science and College of Grape and Wine Sciences, University of Bordeaux, INRAE, IPB, Œnologie, EA 4577, USC 1366, ISVV, 210 Chemin de Leysotte, F-33140 Villenave d’Ornon, France
Tristan Richard
Department of Environmental Science and College of Grape and Wine Sciences, University of Bordeaux, INRAE, IPB, Œnologie, EA 4577, USC 1366, ISVV, 210 Chemin de Leysotte, F-33140 Villenave d’Ornon, France
Eric Pedrot
Department of Environmental Science and College of Grape and Wine Sciences, University of Bordeaux, INRAE, IPB, Œnologie, EA 4577, USC 1366, ISVV, 210 Chemin de Leysotte, F-33140 Villenave d’Ornon, France
Michael Jourdes
Department of Environmental Science and College of Grape and Wine Sciences, University of Bordeaux, INRAE, IPB, Œnologie, EA 4577, USC 1366, ISVV, 210 Chemin de Leysotte, F-33140 Villenave d’Ornon, France
Pierre-Louis Teissedre
Department of Environmental Science and College of Grape and Wine Sciences, University of Bordeaux, INRAE, IPB, Œnologie, EA 4577, USC 1366, ISVV, 210 Chemin de Leysotte, F-33140 Villenave d’Ornon, France
In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time. These two compounds exhibited [M−H]− ion peak at m/z 1055.0631 (compound A) and at m/z 1011.0756 (compound B). A compound is named Castacrenin E and is produced by Castacrenin D oxidation. Castacrenin D is a vescalagin with an additional aromating ring to the C-1 through a C-C bond. These compounds are not only found under laboratory conditions but also in commercial oak wood representing different toasting methods and sizes. Their levels are conditioned by oak wood dimensions and toasting degree. The wood pieces with the smallest size present almost two times more compounds A and B. Moreover, the compound B is the only compound to be present in medium toasting temperatures of the smallest wood pieces. Both of them can influence either astringency sensation or bitterness taste.