Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review.
Language
EN
Article de revue
This item was published in
Carbohydrate Research. 2015-11-19, vol. 417, p. 94-102
English Abstract
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 ...Read more >
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.Read less <
English Keywords
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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