TY - JOUR T1 - Extraction and Evolution of Lignin Products in Armagnac Matured in Oak JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 111 LP - 114 DO - 10.5344/ajev.1981.32.2.111 VL - 32 IS - 2 AU - Jean-Louis Puech Y1 - 1981/01/01 UR - http://www.ajevonline.org/content/32/2/111.abstract N2 - The lignin content of various French and foreign oaks varies from 25.3 to 28.5%. The inner stave faces of oak barrels that contained Armagnac for 20 years had a lower content than the outer stave faces had. However, the outer faces contained more aromatic aldehydes.The amounts of ligno-complex compounds and degradation products were assessed during aging of Armagnac. Syringaldehyde, vanillin, sinapaldehyde, and coniferaldehyde were identified, and they varied from 1 to 11.4 mg/L in 5-to-30-year-old Armagnac. The total amounts of seven aromatic acids (cinnamic, benzoic, syringic, vanillic, ferulic, p-hydroxybenzoic, and p-coumaric) varied from 2.6 to 12.2 mg/L.A lignin degradation mechanism in oak during the aging of spirits is suggested. ER -