Individual, species and geographic origin influence on cooperage oak extractible content (Quercus robur L. and Quercus petraea Liebl.)

Abstract

Abstract. Dry extract, ellagitanins, free ellagic acid, whisky-lactone, eugenol and vanillin have been quantified for a sample set of 61 pedunculate oaks (Quercus robur L.) and 72 sessile oaks (Quercus petraea Liebl.) originating from 6 different forests. Despite a very high interindividual variability, pedunculate oak shows higher level of dry extract, ellagitanins and free ellagic acid but lower level in volatil compounds compared to sessile oak. Inside a same species, differences between forests are less marked. Extractible compounds level is poorly correlated to the grain (ring width). Regarding cambial age, it might have its significance but lack of scientific data could not permit to conclude in that sense. Our results suggest that cooperage oak selection should be based on a species-provenance combination rather than on the grain or the provenance solely.

Effect of species and ecological conditions on ellagitannin content in oak wood from an even-aged and mixed stand ofQuercus roburL. andQuercus petraeaLiebl.

“…In Figures 5 and 6, major results are presented for the complete stand and for slope, where sessile and pedunculate trees are in equal proportions (62 sessile and 57 pedunculate oaks). Mean ellagitannin content and the concentrations of some major ellagitannins (vescalin, roburin A, vescalagin and castalagin) in pedunculate oak (48.36 mg/g for total content, 15.78 mg/g for castalagin and 11.05 mg/g for vescalagin) are substantially higher than in sessile oak (34.41 mg/g, 11.76 mg/g and 6.36 mg/g respectively), in agreement with previous studies [5,14,16,[28][29][30].…”

“…[28,32,39]. A large set of wood samples from South-West of France has also been studied [13,14]. The major conclusion of these studies is that oak species effect on ellagitannin content largely predominates over geographic effect.…”

Quercus humboldtii(Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

“…Concerning the green wood tannin composition from Q. sessiliflora (French and Romanian oaks), Q. alba, (American oak) and Q. humboldtii, (Colombian oak), Table II Mosedale et al (1996) and Fernández de Simón et al (2006) but similar to those observed by Masson et al (1995), Chatonnet andDubourdieu (1998), Fernández de Simón et al (1999) and Doussot et al (2000). The ellagitannins analyzed were castalagin, grandinin, roburins A, B, C, D and E and vescalagin.…”

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

“…Monogalloyl-glucose was only present in the wine spirit aged in chestnut barrels, as in the corresponding wood [123], although detection of this monomeric gallotannin in Quercus robur wood already made by other authors [127]. The robustness of the methods used in the isolation and quantification of the tannin fraction pointed to the conclusion that the above-mentioned effect could be caused by the wood intraspecific variability [145]. Concentration in mg/L gallic acid; mean values (n = 9); nd-not detected.…”