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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGADRAT, Mathilde
dc.contributor.authorEMO, Catherine
dc.contributor.authorLAVERGNE, Joël
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHIRA, Kleopatra
dc.date.accessioned2024-03-13T10:44:14Z
dc.date.available2024-03-13T10:44:14Z
dc.date.conference2022-12-01
dc.identifier.issn2273-1709en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/188775
dc.description.abstractEnThe 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.
dc.language.isoENen_US
dc.publisherEDP Sciencesen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.title.enEllagitannin evolution of aged Cognac eaux-de-vie. Impact of barrel toasting
dc.typeCommunication dans un congrèsen_US
dc.identifier.doi10.1051/bioconf/20235602013en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.volume56en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.conference.title43rd World Congress of Vine and Wineen_US
bordeaux.countrymxen_US
bordeaux.title.proceedingBIO Web of Conferencesen_US
bordeaux.conference.cityEnsenada (Basse Californie)en_US
hal.identifierhal-04502606
hal.version1
hal.date.transferred2024-03-13T10:44:16Z
hal.invitedouien_US
hal.proceedingsouien_US
hal.conference.end2022-11-04
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exporttrue
dc.rights.ccCC BYen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.volume=56&rft.eissn=2273-1709&rft.issn=2273-1709&rft.au=GADRAT,%20Mathilde&EMO,%20Catherine&LAVERGNE,%20Jo%C3%ABl&TEISSEDRE,%20Pierre%20Louis&CHIRA,%20Kleopatra&rft.genre=unknown


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