Cognac wine spirit has a complex composition in volatile compounds which contributes to its organoleptic profile. This work focused on the batch distillation process and, in particular, on volatile compounds specifically produced by chemical reactions during the distillation of Cognac wine spirit, traditionally conducted in two steps with charentais pot stills. The aim of this study was to characterize these volatile compounds formed during distillation. Sampling has been performed on the distillates and inside the boiler during a typical Cognac distillation. The analysis of these samples allowed us to perform a mass balance and to point out several types of volatile compounds whose quantities strongly increased during the distillation process. These compounds were distinguished by their chemical family. It has been found that the first distillation step was decisive for the formation of volatile compounds. Moreover, 2 esters, 3 aldehydes, 12 norisoprenoids, and 3 terpenes were shown to be generated during the process. These results suggest that some volatile compounds found in Cognac spirit are formed during distillation due to chemical reactions induced by high temperature. These findings give important indications to professional distillers in order to enhance the product's quality.

Fifteen indigenous strains of Saccharomyces cerevisiae, differentiated by their genetic polymorphism, were compared in standard conditions for their respective ability to produce volatile compounds during the alcoholic fermentation of grape must. The results were processed using analysis of variance and of principal components. They exhibited significant differences between strains, in particular for the higher alcohols, fatty acid esters, acetates or acetaldehyde. On the basis of their analytical profile, five strains were selected and compared on the pilot scale. Overall, the pilot results confirmed laboratory findings. As the strain effect appears to be determinant on the aromatic composition of wine spirits, a programme of selection based on both intraspecific molecular characterisation and chromatographic analysis is carried out to obtain specific yeast strains for high-quality spirits.

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Weight loss due to fungus Coriolus versicolor has been measured on 614 samples according to the NF EN 113 norm. Up to eight samples were cut at breast height (two opposite radii·four radial positions in heartwood) from 82 mature sessile oaks (Quercus petraea Liebl.) originating from contrasting regions, silvicultural schedules and site qualities in France. The following points are addressed in the paper: (i) contribution to the total variability for weight loss of the effects ''tree'', ''position in the tree'', as well as their interaction; (ii) percentage of wood samples and trees in each of the five classes of natural durability defined by the norm NF EN 350-2; (iii) test of the effects of region, silvicultural schedule and site quality on weight loss and evaluating their contribution to the total variation; and (iv) correlations at tree level between weight loss and several traits related to tree growth and E. Guilley (&) CIG, Universite´de Gene`ve, 59 Route de Mon-Ide´e,

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Mid-infrared spectroscopy was applied to the analysis and discrimination of Cognacs and other distilled drinks (Armagnacs, whiskies, brandies, bourbons, rums, and counterfeit products). Strong correlations were found between dry extract spectra, polyphenolic dry extract spectra, and the total polyphenol concentration of samples, notably of Cognacs. Principal component analysis applied to spectral data made it possible to emphasize the importance of dry extract data when a distinction is made between Cognacs and Armagnacs, whiskies, bourbons, and rums, and of polyphenol concentration when Cognacs, brandies, and counterfeit products are separated. Ninety-six percent of samples in the test set were correctly assigned to Cognacs and non-Cognacs by partial least-squares discriminant analysis.

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<p style="text-align: justify;">This study investigates the influence of different levels of wood heat treatment on the quality of a Cognac spirit using a pilot barrel model. The pilot barrels were composed of a stainless steel cylinder closed at both ends by a piece of stave. The aim of the study was to analyze the impact of wood heat treatment on Cognac in both analytical and sensory terms and to confirm the validity of the pilot barrel model. The findings give a relatively wide view of the influence on the composition of Cognac of new wood heated at different temperatures. Heating gave notes of «vanilla» and «toasted» to the spirit while excessive heating led to lower quality with the appearance of «fungus» and «dusty». The good quality of the spirits obtained validates the pilot barrel as a model for the extraction of wood compounds by spirit.</p>