LE FLOCH, Alexandra; JOURDES, Michael; TEISSEDRE, Pierre Louis

doi:10.1016/j.carres.2015.07.003

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LE FLOCH, Alexandra
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

JOURDES, Michael

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

TEISSEDRE, Pierre Louis

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

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Carbohydrate Research. 2015-11-19, vol. 417, p. 94-102

Résumé en anglais

It is widely accepted that alcoholic beverage quality depends on their ageing in premium quality oak wood. From the choice of wood to beverage ageing, through the different steps in cask manufacturing, many factors should be considered. One of the biggest challenge in cooperages is to take into account all these factors. Most of the studies are interested in phenolic compounds, extracted during ageing and especially involved in wine oxidation, colour, and sensory properties such as astringency and bitterness. Oak aroma volatile compounds have also been the subject of numerous studies. These compounds of interest are part of low molecular weight compounds which represent 2%-10% of oak wood composition. However, three polymers constitute the main part of oak wood: cellulose, hemicellulose and lignin. As far as we are aware, few studies concerning the role of these major macromolecules in oak wood have been published previously. This article reviews oak wood polysaccharides and lignin, their potential interest and different assays used to determine their content.< Réduire

Mots clés en anglais

Alcoholic Beverages

Chemistry Techniques

Food Packaging

Humans

Lignin

Molecular Sequence Data

Phenols

Quercus

Volatile Organic Compounds

Assays

Composition

Levels

Lignins

Oak wood

Polysaccharides

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Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review.

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