Evolution of Castalagin and Vescalagin in Ethanol Solutions. Identification of New Derivatives

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 extracted from the wood and can subsequently be transformed into new derivatives by chemical reactions. Model solutions of...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1999-05, Vol.47 (5), p.2060-2066
Hauptverfasser:	Puech, Jean-Louis, Mertz, Christian, Michon, Véronique, Le Guernevé, Christine, Doco, Thierry, Hervé du Penhoat, Catherine
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholic Beverages Antihypertensive Agents - chemistry Biological and medical sciences Biphenyl Compounds Brandies, spirituous liquors Catechols - chemistry chemical reactions chemical structure Chromatography, High Pressure Liquid containers derivatives elagitannins Ethanol ethoxylation Fermented food industries Food Handling Food industries Fundamental and applied biological sciences. Psychology Hydrolyzable Tannins Molecular Conformation Molecular Structure oak barrels oxidation polyphenols Quercus robur release solubility Solutions spectral analysis tannins Tannins - chemistry Tannins - isolation & purification Wood
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