Effect of heat treatment of oak wood extractable compounds

F Sarni, M Moutounet, JL Puech, P Rabier - 1990 - degruyter.com
Oak wood chips were subjected to heat treatment at temperatures ranging from 120 to 250
C for l, 3 and 6 hours. HPLC analysis of alcohol-water extracts at 55%(v/v) obtained after …

Influence of geographical origin and botanical species on the content of extractives in American, French, and East European oak woods

A Prida, JL Puech - Journal of agricultural and food chemistry, 2006 - ACS Publications
The chemical composition of East European (Republic of Moldova, Ukraine, and Romania)
oaks was investigated profoundly for the first time in the present study and compared with …

Extraction and evolution of lignin products in Armagnac matured in oak

JL Puech - American Journal of Enology and Viticulture, 1981 - Am Soc Enol Viticulture
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 …

Characteristics of oak wood and biochemical aspects of Armagnac aging

JL Puech - American journal of enology and viticulture, 1984 - Am Soc Enol Viticulture
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 …

Extraction of phenolic compounds from oak wood in model solutions and evolution of aromatic aldehydes in wines aged in oak barrels

JL Puech - American Journal of Enology and Viticulture, 1987 - Am Soc Enol Viticulture
Bulgarian oak wood released tannins, lignin, and aromatic substances into a model
hydroalcoholic solution buffered to pH 3.5, similar to that of wine. A small fraction of lignin (ca 1.8% …

[PDF][PDF] Effect of species and ecological conditions on ellagitannin content in oak wood from an even-aged and mixed stand of Quercus robur L. and Quercus petraea …

…, JC Boulet, A Ducousso, G Nepveu, JL Puech - Annals of forest …, 2006 - afs-journal.org
Species effects and ecological conditions on ten heartwood ellagitannins (vescalin, castalin,
roburins AE, grandinin, vescalagin and castalagin) and ellagic acid were investigated in a …

Phenolic compounds in oak wood extracts used in the ageing of brandies

JL Puech - Journal of the Science of Food and Agriculture, 1988 - Wiley Online Library
The oak wood extracts used in brandy production are extremely varied because of the
different ways in which they are made: by infusion, by boiling or by maceration, with or without …

Evolution of castalagin and vescalagin in ethanol solutions. Identification of new derivatives

JL Puech, C Mertz, V Michon… - Journal of agricultural …, 1999 - ACS Publications
Brandies, cognac, armagnac, whiskeys, and rums are aged in oak barrels to improve their
organoleptic properties. During this period, numerous compounds such as ellagitannins are …

Identification of a Precursor of β-Methyl-γ-octalactone in the Wood of Sessile Oak (Quercus petraea (Matt.) Liebl.)

…, R Baumes, C Le Guernevé, JL Puech - Journal of Agricultural …, 2000 - ACS Publications
The 6‘-O-gallate derivative of (3S,4S)-4-β-d-glucopyranosyloxy-3-methyloctanoic acid was
isolated for the first time from the wood of Sessile oak (Quercus petraea (Matt.) Liebl.) and …

[PDF][PDF] Variation in wood volatile compounds in a mixed oak stand: strong species and spatial differentiation in whisky-lactone content

…, A Ducousso, RJ Petit, G Nepveu, JL Puech - Annals of forest …, 2007 - afs-journal.org
The effect of species and ecological conditions on oak volatile extractive content was
investigated in an evenaged (100 years) stand located in western France. The sample included a …