Abstract
Several varieties of oak wood from France or other countries were analyzed for their biochemical compositions in lignin and tannin. The analysis of hydroalcoholic extracts from such wood shows that a small fraction (3% to 5.8%) of the lignin pool is extracted, while tannin extraction, which is more intense, represents 41% to 66% of the initial tannin content of oak wood. Using a stave from a barrel that had contained Armagnac for 80 years, it was attempted to determine the gradient of lignin and tannin extraction in relation to the Armagnac penetration into wood. The optimum extraction of these phenolic compounds by hydroalcoholic solutions, having an alcohol content of 40% to 72% alcohol (v/v), was evaluated. The conditions of lignin degradation, in the case of Armagnac stored in oak barrels, were determined by HPLC allowing the identification of coniferyl alcohol and Hibbert's ketones. A pattern of lignin degradation is proposed on the basis of the findings.
- Received July 1983.
- Copyright 1984 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.