Isolation and structure of whiskey polyphenols produced by oxidation of oak wood ellagitannins

Three new phenolic compounds named whiskey tannins A and B and carboxyl ellagic acid were isolated from commercial Japanese whiskey, along with gallic acid, ellagic acid, brevifolin carboxylic acid, three galloyl glucoses, a galloyl ester of phenolic glucoside, 2,3-(S)-hexahydroxydiphenoylglucose, and castacrenin B. Whiskey tannins A and B were oxidation products of a major oak wood ellagitannin, castalagin, in which the pyrogallol ring at the glucose C-1 position of castalagin was oxidized to a cyclopentenone moiety. These tannins originated from ellagitannins contained in the oak wood used for barrel production; however, the original oak wood ellagitannins were not detected in the whiskey. To examine whether the whiskey tannins were produced during the charring process of barrel production, pyrolysis products of castalagin were investigated. Dehydrocastalagin and a new phenolcarboxylic acid trislactone having an isocoumarin structure were isolated, along with castacrenin F and ellagic acid. However, whiskey tannins were not detected in the products.     

Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.)

Traditionally, spirits such as whiskey are matured in toasted wood barrels to improve the sensory quality of the final beverage. In order to gain first insight into the puzzling road map of thermal ellagitannin transformation chemistry and provide evidence for the changes in sensory active nonvolatiles in oak wood during toasting, the purified oak ellagitannins castalagin and vescalagin, their corresponding dimers roburin A and roburin D, and 33-carboxy-33-deoxyvescalagin were thermally treated in model experiments. Besides mouth-coating and golden-brown colored melanoidin-type polymers, individual major reaction products were produced as transient intermediates which were identified for the first time by means of LC-MS/MS and 1D/2D-NMR spectroscopy. Depending strongly on the stereochemistry, castalagin is oxidized to the previously unreported dehydrocastalagin, whereas its diastereomer vescalagin, differing only in the stereochemistry at carbon C-1, is most surprisingly converted into deoxyvescalagin. Comparative model experiments with 33-carboxy-33-deoxyvescalagin revealed castalagin, vescalagin, dehydrocastalagin, and deoxyvescalagin as typical reaction products, thus indicating decarboxylation as a key step in the thermal degradation of that ellagitannin. Similar to the ellagitannin monomers, LC-MS/MS analyses gave strong evidence that the corresponding dimer roburin A, containing the vescalagin configuration at C-1, was converted into the deoxyroburin A, whereas roburin D, exhibiting the castalagin configuration at C-1, was oxidized to give the dehydroroburin D. Human sensory experiments revealed that the ellagitannin derivatives imparted an astringent mouth-coating sensation with threshold concentrations ranging from 1.1 to 126.0 micromol/L, depending strongly on their chemical structure.     

Influence of the species and geographical location on volatile composition of Spanish oak wood (Quercus petraea Liebl. and Quercus robur L.)

The influence of the species and geographical origin on the volatile composition of wood samples from 80 Spanish oaks (55 Quercus petraea Liebl. and 25 Quercus robur L.) has been studied. Oak volatile components were isolated by simultaneous distillation-extraction and analyzed by gas chromatography-mass spectrometry. cis- and trans-beta-methyl-gamma-octalactones were the main constituents, the cis stereoisomer being predominant. Other important volatile components were furfural, 5-methylfurfural, guaiacol, eugenol, vanillin, or syringaldehyde. The main differences were established between species, Quercus petraea being significantly richer in volatile compounds than Quercus robur; however, the variability found among trees was high. Differences among geographical provenances were much less important than those found between species.     

Impact of concentration of ellagitannins in oak wood on their levels and organoleptic influence in red wine

Some wood substances such as ellagitannins can be extracted during wine aging in oak barrels. The level of these hydrolyzable tannins in wine depends of some parameters of oak wood. Their impact on the organoleptic perception of red wine is poorly known. In our research, oak staves were classified in three different groups according to their level of ellagitannins estimated by NIRS (near infrared spectroscopy) online procedure (Oakscan). First, the ellagitannin level and composition were determine for each classified stave and an excellent correlation between the NIRS classification (low, medium and high potential level of ellagitannin) and the ellagitannin content estimated by HPLC-UV was found. Each different group of NIRS classified staves was then added to red wine during its aging in a stainless tank, and the extraction and evolution of the ellagitannins were monitored. A good correlation between the NIRS classification and the concentration of ellagitannins in red wine aging in contact with the classified staves was observed. The influence of levels of ellagitannins on the resulting wine perception was estimated by a trained judge's panel, and it reveals that the level of ellagitannins in wine has an impact on the roundness and amplitude of the red wine.     

Determination of ellagitannins in extracts of oak wood and in distilled beverages matured in oak barrels

A method is described for determination of ellagitannins in ethanol-water extracts of oak wood and in distilled alcoholic beverages matured in oak barrels. It is based on the combined ellagic acid content according to ellagitannin structure. Hydrolysis was carried out in the presence of hydrochloric acid under reflux in a 100 degrees C oil bath for 3 h. Total ellagic acid was thus determined by liquid chromatography (LC), and the free ellagic acid content present in the ethanol-water media was subtracted, the difference being the combined ellagic acid content corresponding to ellagitannins. A 5 micron C18 column was used with detection at 254 nm. The method is specific for ellagitannins, which is an advantage over other analytical techniques for overall evaluation of these substances extracted from wood. Results for spirits distilled from wine, grain, and sugarcane were highly variable.     

Identification of a precursor of beta-methyl-gamma-octalactone in the wood of sessile oak (Quercus petraea (Matt.) Liebl.)

The 6'-O-gallate derivative of (3S, 4S)-4-beta-D-glucopyranosyloxy-3-methyloctanoic acid was isolated for the first time from the wood of Sessile oak (Quercus petraea (Matt.) Liebl.) and shown to be a precursor of cis-beta-methyl-gamma-octalactone. The structure of this precursor was determined by HRFAB-MS, NMR, LCMS, and chiral analysis of the liberated (3S,4S)-beta-methyl-gamma-octalactone on a chiral fused silica capillary column. Optical rotation was shown to be identical to that of the same compound previously isolated from the wood of Platycarya strobilacea Sieb. et Zucc. by Tanaka and Kouno in 1996. Moreover, the 6'-O-gallate derivative of a threo-4-beta-D-glucopyranosyloxy-3-methyloctanoic acid was tentatively identified as a minor precursor of trans-beta-methyl-gamma-octalactone in the same wood of Sessile oak.     

Fermentation of white wines in the presence of wood chips of American and French oak

Must obtained from Airén grapes was fermented in the presence of wood chips (4 and 7 g/L) of either French oak (from Vosges, central France, and Allier zones) or American oak. Fermentation yields were higher than in the control fermentations carried out in the absence of wood, and production of volatile substances during fermentation (alcohols, esters, and acetates) was also higher. The volatile substances that leached out of the wood were analyzed by GC-MS-SIR. The results showed that their concentrations depended on the type and amount of the oak; some of these substances were consumed in part by the yeasts during fermentation. A taste panel favorably assessed the wines produced by fermentation in the presence of oak chips, which retained part of the must original fruity aroma.     

Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels

The evolution of almost 40 oak-related volatile compounds and the sensorial characteristics of red wines from four Spanish denominations of origin (DOs) (Bierzo, Toro, Ribera de Duero, and Rioja) during aging in barrels made of Rebollo oak wood, Quercus pyrenaica, were studied and compared to the same wines aged in American and French oak barrels. Each oak wood added unique and special characteristics to the wine, and in addition, each wine showed a different ability to extract the compounds, which result in these characteristics from the oak wood. In general, wines aged in Q. pyrenaica wood were characterized by high levels of eugenol, guaiacol, and other volatile phenols. In regards to compounds like cis-whiskylactone or maltol, the behavior of this wood is very similar to that of American oaks. When considering phenolic aldehydes and ketones, the levels of these compounds are intermediate between those of French and American woods and depend greatly on the type of wine. The type of oak, on the other hand, does not affect the chromatic characteristics of the wines. In sensory analysis, the biggest differences are found in the olfactory phase. Among the four DOs studied, wine aged in Q. pyrenaica presented the highest notes of wood, with more aromas of roasting, toasting, milky coffee, spices, or wine-wood interactions. The wines aged in barrels made of Q. pyrenaica wood were highly regarded, and preference was shown for them over those same wines when they had been aged in barrels of American or French oak.     

Comparative changes in color features and pigment composition of red wines aged in oak and cherry wood casks

The color features and the evolution of both the monomeric and the derived pigments of red wines aged in oak and cherry 225 L barriques have been investigated during a four months period. For cherry wood, the utilization of 1000 L casks was tested as well. The use of cherry casks resulted in a faster evolution of pigments with a rapid decline of monomeric anthocyanins and a quick augmentation formation of derived and polymeric compounds. At the end of the aging, wines stored in oak and cherry barriques lost, respectively, about 20% and 80% of the initial pigment amount, while in the 1000 L cherry casks, the same compounds diminished by about 60%. Ethyl-bridged adducts and vitisins were the main class of derivatives formed, representing up to 25% of the total pigment amount in the cherry aged samples. Color density augmented in both the oak and cherry wood aged samples, but the latter had the highest values of this parameter. Because of the highly oxidative behavior of the cherry barriques, the use of larger casks (e.g., 1000 L) is proposed in the case of prolonged aging times.     

Biodegradation of oak (Quercus alba) wood during growth of the shiitake mushroom (Lentinula edodes): a molecular approach

The chemical transformations that occur during growth of the shiitake mushroom (Lentinula edodes) on oak (Quercus alba) were investigated to improve mushroom cultivation and utilization of the spent substrate. Oak logs were decayed by L. edodes over 8 years, during which time they were sampled at six intervals (30, 40, 66, 76, 77, and 101 months). Fresh and decayed oak samples were analyzed using solid-state (13)C NMR and pyrolysis-gas chromatography-mass spectrometry as well as off-line thermochemolysis with tetramethylammonium hydroxide. Degraded oak exhibited lower carbon contents and increased oxygen content compared to the control. Solid-state (13)C NMR analysis revealed that polysaccharides were the major component of both fresh and decayed oak but that L. edodes mediated the preferential loss of cellulose and xylans as compared to lignin, which remained in an altered form. Several trends point toward the degradation of lignin, including a decrease in the proportion of syringyl units as compared to guaiacyl units and a reduction in side-chain length. An increase in guaiacyl and syringyl acid-to-aldehyde ratios occurred with growth, which suggested that the fungus had caused oxidation of Calpha-Cbeta bonds. The overall effect of L. edodes on oak is similar to that of many white-rot fungi, which simultaneously degrade all cell wall components.     

Non-enzymatic hydrolysis of fluorescein diacetate (FDA) in a Mediterranean oak (Quercus ilex L.) litter

We show the presence of interfering substances when the total microbial activity in litter samples is measured with fluorescein diacetate (FDA), and we propose some methodological modifications to avoid such interference. Three distinct litter layers (the OhLn, the OhLv and the OhLf) of evergreen oak (Quercus ilex L.) were characterized by ¹³C CPMAS NMR and the spectra show that the recalcitrant aromatic and phenolic compounds increase with the degree of degradation of litter. A wide range of sources of interference in the hydrolysis of FDA was found. To understand the origin of this interference, sterilized litter materials (i.e. γ‐irradiated or autoclaved) and a wide range of organic substances (i.e. amino acids, glucose, sorbitol and organic humic acids) were investigated. Insignificant differences on the FDA hydrolysis activity (FDA activity) were found in the γ‐irradiated and non‐irradiated OhLn litter, indicating that γ‐irradiation does not destroy enzymes. Conversely, after heat‐sterilization of litter, samples showed FDA activity corresponding to 60, 34.8 and 30.8% (in the OhLn, the OhLv and the OhLf layers, respectively) of that of control litters. This indicates the presence of non‐enzymatic interfering substances in the FDA assays. As the humification and litter depth increased, hydrolysis of FDA due to interferences decreased, indicating degradation and/or chelation of interfering substances. We hypothesize that lysine, arginine, histidine and cysteine are mainly responsible for the hydrolysis of FDA. We suggest that the use of phosphate buffer (50 mm , pH 7.0) with incubation < 30 minutes, in combination with a temperature between 30 and 40°C, produces insignificant interference in the determination of the final FDA activity in litter samples.     

Crown status of holm oak (Quercus ilex L.) trees as related to phenology and environmental stress

In order to study the possible interactions between air pollution and climate conditions in Mediterranean evergreen broadleaf species, since 1987 we have been monitoring the annual and infra-annual variations in crown density of Quercus ilex L. (holm oak) in a permanent sample plot. The behaviour of crown density has been compared with litterfall pattern and aging processes in leaves. The results of this study confirm the important impact of climate on crown condition in Mediterranean broadleaves, so that even the role of nonacute pollution can be disguised. Xeromorph adaptations in holm oak leaves are also a mechanism providing a greater protection against pollutants.     

Effects of different forms of nitrogen supply on the gas exchange of young pedunculate oaks (Quercus robur L.)

The effects of different forms and concentrations of N in the rooting medium on the CO₂/H₂O gas exchange of leaves of the pedunculate oak (Quercus robur L.) were investigated. Two-year-old seedlings were grown in nutrient solutions containing low (1.8 mM) or high (4.8 mM) concentrations of NH₄⁺, 3.6 mM NO₃^?, or both NH₄⁺ and NO₃^? (1.8 mM + 1.8 mM). In various sets of plants subjected to these N treatments, the following parameters were determined: biomasses of leaves and fine roots, leaf area-related net photosynthesis at light saturation (A) and leaf conductance (g), foliar concentrations of chlorophylls, N, Ca²⁺, Mg²⁺ and K⁺ and the ash alkalinity of the leaves (as a measure of the carboxylate content). In all treatments, the leaves were equally well supplied with nutrients. Oaks grown in high NH₄⁺ concentrations produced significantly smaller leaf and root biomasses. Compared to oaks cultivated with both N forms or with low NH₄⁺ concentration, oaks grown with high NH₄⁺ supply showed lower values of A and g, but no significant differences in ash alkalinity and leaf area-related chlorophyll concentrations. Oaks fed with NO₃^? as the only N form had an intermediate biomass production, but low values of A and g. The time courses of A in the different treatments closely followed the patterns of g. In all N treatments, the same linear relationship was found between A and g, indicating that, within a rather wide range, the variation in the form and amount of supplied N does not affect the instantaneous water use efficiency of young pedunculate oaks.     

Genic SSRs for European and North American hop (Humulus lupulus L.)

Eight genic SSR loci were evaluated for genetic diversity assessment and genotype identification in Humulus lupulus L. from Europe and North America. Genetic diversity, as measured by three diversity indices, was significantly lower in European cultivars than in North American wild accessions. Neighbor Joining cluster analysis separated the hop genotypes into European and North American groups. These eight SSRs were useful in uniquely identifying each accession with the exception of two sets of European landraces and a pair of Japanese cultivars, ‘Shinshuwase’ and ‘Kirin II’. An accession from Manitoba grouped with the European (EU) cluster reflecting the group’s genetic similarity to older Manitoba germplasm used to develop ‘Brewer's Gold’ and the gene pool arising from this cultivar. Cultivars grouped closely with one of their immediate parents. ‘Perle’ grouped with its parent ‘Northern Brewer and ‘Willamette’ grouped with its parent ‘Fuggle H’. Wild American accessions were divided into two subgroups: a North Central group containing mostly H. lupulus var. lupuloides and a Southwestern group containing H. lupulus var. neomexicanus accessions. These eight SSRs will be valuable for genotype identification in European and wild American germplasm and may potentially prove useful for marker-assisted selection in hop. PCR products from four previously reported primer pairs that amplify the same intronic SSR regions as do the genic SSRs in this study were compared in eight common cultivars. Different primer pairs generated robust markers at the chs2 and chi loci. However, only the HLC-004B and HLC-006 primer pairs amplified successfully at the chs3 and chs4 loci. Electronic supplementary material  The online version of this article (doi:) contains supplementary material, which is available to authorized users.     

Evolution of ellagitannins in Spanish, French, and American oak woods during natural seasoning and toasting

The evolution of tannins in Spanish oak heartwood of Quercus robur L., Quercus petraea Liebl.,Quercus pyrenaica Wild., and Quercus faginea Lam. was studied in relation to the processing of wood in barrel cooperage. Their evolution was compared with that of French oak of Q. robur (Limousin, France) and Q. petraea (Allier, France) and American oak of Quercus alba L. (Missouri), which are habitually used in cooperage. Two stages of process were researched: the seasoning of woods during 3 years in natural conditions and toasting. Total phenol and total ellagitannin contents and optical density at 420 nm of wood extracts were determined. The ellagitannins roburins A-E, grandinin, vescalagin, and castalagin were identified and quantified by HPLC, and the molecular weight distribution of ellagitannins was calculated by GPC. During the seasoning process the different ellagitannin concentrations decreased according to the duration of this process and in the same way as those in French and American woods. The toasting process also had an important influence on the ellagitannin composition of wood. Roburins A-E, grandinin, vescalagin, and castalagin decreased during this process in the Spanish wood species, in the same proportion as in the French and American ones. Also, the seasoning and toasting processes lead to qualitative variations in the structure of ellagitannins, especially in the molecular weight distribution, as was evidenced by GPC analysis of their acetylated derivatives.     

Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood

A red Rioja wine was aged in barrels made of Spanish oak wood (Quercus robur, Quercus petraea,Quercus pyrenaica, and Quercus faginea) during 21 months. The concentrations of some volatile compounds [syringaldehyde, vanillin, eugenol, maltol, guaiacol, 4-ethylphenol, cis and trans isomers of beta-methyl-gamma-octalactone, 2-furfuraldehyde, 5-methyl-2-furfuraldehyde, 5-(hydroxymethyl)-2-furfuraldehyde, and furfuryl alcohol] were studied in these wines and compared with those of the same wine aged in barrels made from French oak of Q. robur (Limousin, France) and Q. petraea (Allier, France) and American oak of Quercus alba (Missouri). Similar concentrations of these compounds were found in wines aged in Spanish and French oak wood barrels, and significantly different concentrations were found with respect to wines aged in barrels made of American oak wood, indicating a different behavior. Thus, wines with different characteristics were obtained, depending on the kind of wood. Also, the kind of wood had an important influence on sensory characteristics of wine during the aging process. Spanish oak wood from Q. robur, Q. petraea, and Q. pyrenaica can be considered to be suitable for barrel production for quality wines, because a wine aged in barrels made of these Spanish oak woods showed similar and intermediate characteristics to those of the same wine aged in French and American oak woods usually used in cooperage.     

Determination of amino acids from the leaves of evergreen oak (Quercus ilex L.) at four different stages of decomposition

Summary It was established by weak ion exchange resin chromatography that 17 amino acids in proteins and 15 free amino acids account for almost all of the amino acids present in the leaves of evergreen oak (Quercus ilex L.) in four different stages of decomposition. No significant change in the amounts of these amino acids was observed in the course of decomposition. The amino acid content of evergreen oak leaves is comparable to that in pine needles and beech leaves.     

Critical levels of O3 for wood production of European beech (Fagus sylvatica L.)

During recent decades, ozone (O₃) has gained much attention as a possible contributor to forest decline. Attempts have been made to set critical levels for O₃ in order to protect vegetation. Damage to vegetation seems to depend on the pattern of exposure. Episodic peaks followed by periods with low concentrations are more phytotoxic than exposures with generally elevated concentrations but without peaks. The present experiment aims to examine whether O₃ affects the wood production of beech seedlings. The seedlings were exposed to three different air pollution regimes: charcoal-filtered ambient air (CF), non-filtered ambient air (NF), and NF+30nl^1?l^?1 O₃ 8 hours day¹ during summer periods (NFO). Basal stem diameter was measured regularly during three growing seasons. The relative diameter increase was significantly reduced with increased O₃ concentration. AOT40 is calculated for all treatments and evaluated in relation to the relative diameter growth.     

Synergists and antagonists in the rhizosphere modulate microbial communities and growth of Quercus robur L.

The synergistic and antagonistic interactions among biotic components in the rhizosphere play a crucial role in plant defence against soil-borne pathogens. We investigated if the rhizosphere helper bacterium Streptomyces sp. AcH 505 (HB) indirectly protects the plant from the parasitic nematode Pratylenchus penetrans by modifying the rhizosphere microbial community structure and whether these interactions are dependent on the growth stage of oaks. Changes in the abundance of Streptomyces sp. AcH 505 and the phospholipid fatty acid (PLFA) composition of the rhizosphere soil as well as oak shoot and root biomass were assessed. Investigated were the bud resting stage A and the bud swelling stage B with maximal root elongation of oak microcuttings at two successive harvest times. The deleterious effect of P. penetrans on oak biomass was dependent on plant development, being limited to oak microcuttings growing at the stage B. In comparison to control and HB inoculated soils, shoot biomass decreased by about 33% and 41%, and root biomass by about 33 and 48%, respectively. The antagonistic effect of Streptomyces against the nematode was linked to shifts in the rhizosphere microbial community. The Streptomyces AcH505 strain promoted growth of oak microcuttings at bud swelling stage B during maximal root elongation and enhanced the abundance of saprophytic and ectomycorrhizal fungi in the rhizosphere by 158% with respect to controls. Our results highlight the importance of Streptomyces for counteracting the damage of nematodes and promoting plant growth in natural ecosystems such as forests.     

Changes in the composition of humus profiles near the trunk base of an oak tree (Quercus petraea (Mattus.) Liebl.)

Humus profiles were sampled under the crown of a mature oak tree in a coppice with standards (Senart forest, 30 km south of Paris). The sampling design compared the composition of humus profiles at three distances of the trunk base (40, 140 and 240 cm) and in the four cardinal directions. An increase in the development of the OF layer (strongly decayed litter and faeces of epigeic fauna) was observed at 40 cm from the trunk base, paralleling an increase in soil titratable acidity. Since no significant change in litter composition occurred with distance to the trunk base and in the absence of stemflow reaching the ground during showers, diffusion of bark tannins from buried parts of the trunk and main lateral roots were suspected to negatively influence soil biological activity, particularly earthworm activity.