PT - JOURNAL ARTICLE AU - Jean-Louis Puech TI - Extraction and Evolution of Lignin Products in Armagnac Matured in Oak AID - 10.5344/ajev.1981.32.2.111 DP - 1981 Jan 01 TA - American Journal of Enology and Viticulture PG - 111--114 VI - 32 IP - 2 4099 - http://www.ajevonline.org/content/32/2/111.short 4100 - http://www.ajevonline.org/content/32/2/111.full SO - Am J Enol Vitic.1981 Jan 01; 32 AB - 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.