CRETIN, Blandine N.; DUBOURDIEU, Denis; MARCHAL, Axel

doi:10.1007/s00216-016-9466-3

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CRETIN, Blandine N.
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

DUBOURDIEU, Denis
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

MARCHAL, Axel

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Ce document a été publié dans

Analytical and Bioanalytical Chemistry. 2016-03-21, vol. 408, n° 14, p. 3789-3799

Résumé en anglais

Wine taste balance evolves during oak aging by the release of volatile and non-volatile compounds from wood. Among them, an enantiomer of lyoniresinol, (+)-lyoniresinol, has been shown to exhibit bitterness. To evaluate the impact of (+)-lyoniresinol on wine taste, a two-step quantitation method was developed and validated. First, (±)-lyoniresinol was assayed in wines, spirits, and oak wood macerates by C-18 liquid chromatography-high resolution mass spectrometry (LC-HRMS). Then, the lyoniresinol enantiomeric ratio was determined by chiral LC-HRMS in order to calculate the (+)-lyoniresinol content. In red and white wines, the average concentrations of (+)-lyoniresinol were 1.9 and 0.8 mg/L, respectively. The enantiomer proportions were not affected by bottle aging, and lyoniresinol appeared to remain stable over time. The sensory study of (+)-lyoniresinol established its perception threshold at 0.46 mg/L in wine. All the commercial wines quantitated were above this perception threshold, demonstrating its impact on wine taste by an increase in bitterness. In spirits, (+)-lyoniresinol ranged from 2.0 to 10.0 mg/L and was found to be released continuously during oak aging. Finally, neither botanical origin nor toasting was found to significantly affect the (+)-lyoniresinol content of oak wood. Graphical abstract From oak wood to wine: evaluation of the influence of (+)-lyoniresinol on the bitterness of wines and spirits.< Réduire

Mots clés en anglais

lignan

chiral separation

bitterness

Orbitrap mass spectrometry

Taste-active compounds

Oak aging