scholarly journals Extraction of Anti-inflammatory Components of Oak Wood via the Aging Process of Japanese Rice Wine (Sake) in Oak Barrels

2020 ◽  
Vol 69 (2) ◽  
pp. 121-125
Author(s):  
Shoichiro HORITA ◽  
Yuko MAEJIMA ◽  
Shuichi SHIGETOMI ◽  
Kenju SHIMOMURA
Keyword(s):  
Aging Process ◽  
Rice Wine ◽  
Oak Wood ◽  
Anti Inflammatory ◽  
Oak Barrels

Determination of Ellagitannins in Extracts of Oak Wood and in Distilled Beverages Matured in Oak Barrels

1990 ◽  
Vol 73 (4) ◽  
pp. 498-501
Author(s):  
Jean-Louis Puech ◽  
Philippe Rabier ◽  
Jérôme Bories-Azeau ◽  
Farid Sarni ◽  
Michel Moutounet
Keyword(s):  
Ellagic Acid ◽  
Acid Content ◽  
Analytical Techniques ◽  
Alcoholic Beverages ◽  
Oak Wood ◽  
Overall Evaluation ◽  
The Difference ◽  
Oak Barrels ◽  
Distilled Beverages

Abstract 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 ellagltannln structure. Hydrolysis was carried out In the presence of hydrochloric acid under reflux in a 100°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 ethanolwater media was subtracted, the difference being the combined ellagic acid content corresponding to ellagitannins. A 5 μm 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.

Environmental Impact of Wine Aging Process in Oak Barrels in Wineries of La Rioja (Spain)

2018 ◽  
Vol 69 (3) ◽  
pp. 302-306 ◽  
Author(s):  
Francisco J. Flor ◽  
Francisco J. Leiva ◽  
Jorge L. García ◽  
Eduardo Martínez ◽  
Emilio Jiménez ◽  
...  
Keyword(s):  
Environmental Impact ◽  
Aging Process ◽  
Oak Barrels ◽  
La Rioja ◽  
Wine Aging

scholarly journals Anti-inflammatory Effects of Extracts and Their Solvent Fractions of Rice Wine Lees

2014 ◽  
Vol 24 (8) ◽  
pp. 843-850 ◽  
Author(s):  
Mi-Jeong Park ◽  
Hyung-Taek Kang ◽  
Mi-Sun Kim ◽  
Woo-Chang Shin ◽  
Ho-Yong Sohn ◽  
...  
Keyword(s):  
Rice Wine ◽  
Anti Inflammatory

Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels

2020 ◽  
pp. 128223
Author(s):  
Mathilde Gadrat ◽  
Joel Lavergne ◽  
Catherine Emo ◽  
Pierre-Louis Teissedre ◽  
Kleopatra Chira
Keyword(s):  
Mass Spectrometry ◽  
Spectrometry Method ◽  
Oak Wood ◽  
Mass Spectrometry Method ◽  
Oak Barrels

scholarly journals Study on aging parameters and effect of rice wine based on aging device

2021 ◽  
Vol 233 ◽  
pp. 02043
Author(s):  
Hongjun Ni ◽  
Kaixuan Wang ◽  
Qijun Shi ◽  
Shuaishuai Lv ◽  
Yonglan Liu ◽  
...  
Keyword(s):  
Aging Process ◽  
Artificial Aging ◽  
Natural Aging ◽  
Aging Effect ◽  
Rice Wine ◽  
Total Acid ◽  
Aging Period ◽  
Orthogonal Experiments ◽  
One Year ◽  
Wine Aging

Rice wine is a kind of low alcohol and high nutrition four season drinking wine made from water and glutinous rice. Generally, new rice wine needs to undergo a natural aging process for about 1 year. In order to solve the problems of long natural aging period and poor aging effect of rice wine, a set of rice wine aging device was designed and a comprehensive method was used to age the rice wine. By orthogonal experiments, the optimal aging process parameters were determined, which were temperature 55 °C, aging time 12 days, and hydrogen peroxide addition 4 mL/200 mL. The results show that the content of ethyl acetate and ethyl lactate in rice wine are 0.44 g/L and 0.80 g/L respectively and the content of total acid and total sugar reaches 6.9 g/L and 230.2 g/L respectively. Compared with naturally aged rice wine, it is verified that the effect of artificial aging can achieve the effect of natural aging for one year. This experiment provides a new method for the study of artificial aging of rice wine.

scholarly journals Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle

Biomolecules ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 316 ◽  
Author(s):  
Rasines-Perea ◽  
Jacquet ◽  
Jourdes ◽  
Quideau ◽  
Teissedre
Keyword(s):  
Ageing Time ◽  
Polyphenolic Compounds ◽  
Ageing Process ◽  
Red Wines ◽  
Oxidation Reactions ◽  
Organoleptic Properties ◽  
Oak Wood ◽  
Oak Barrels

During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the wine’s organoleptic properties such as astringency. In this study C-glucosidic ellagitannins and flavano-ellagitannins, acutissimins A and B and epiacutissimins A and B, as well as mongolicain A, which is the result compound of acutissimin A oxidation, were identified and quantified. The quantification was carried out by HPLC-UV-MS in 185 commercial samples from different cultivar areas (Bordeaux and Rioja), different barrel oak wood (French oak barrels and American oak barrels) and different ageing periods. The results show differences between the two zones in terms of compound concentrations. Moreover, the ageing process in bottle for Bordeaux wines are unlike Rioja wines behavior in bottle.

scholarly journals Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 64
Author(s):  
Samanta Prat-García ◽  
Joana Oliveira ◽  
Maria del Alamo-Sanza ◽  
Victor de Freitas ◽  
Ignacio Nevares ◽  
...  
Keyword(s):  
Red Wine ◽  
Red Wines ◽  
High Quality ◽  
Tentative Identification ◽  
Oak Wood ◽  
Determining Factors ◽  
Oak Barrels ◽  
One Year ◽  
Monomeric Anthocyanins

The ageing of wines in oak barrels is a key stage in the production of high-quality red wines, with the type of oak chosen and the amount of oxygen received by the wine being the determining factors of the process. This work analyses the effect of ageing the same red wine in barrels with different oxygenation rates for one year (OTR), specifically the effect on the evolution of anthocyanins, their derivatives and the appearance of new pigments according to the oxygen dosage in barrels. Results show that wines aged in High-Wood-OTR barrels have a large quantity of monomeric anthocyanins and wine aged in Low-Wood-OTR barrels presents a major intensity of colour. Moreover, using LC-MS analysis, it was possible to detect and identify different families of anthocyanin derivatives, including the tentative identification of two new aldehyde-flavanol-methylpyranoanthocyanin pigments.

scholarly journals The Effect of the Storage on the Content of the Malvidin-3-Glucoside in Red Wine

2020 ◽  
Vol 23 (1) ◽  
pp. 40-43
Author(s):  
Ivo Soural ◽  
Petr Šnurkovič ◽  
Eva Tománková ◽  
Astrid Forneck
Keyword(s):  
Aging Process ◽  
Red Wine ◽  
Cork Stopper ◽  
Oak Barrels ◽  
Cork Stoppers ◽  
Better Than

AbstractAnthocyanins are plant dyes responsible for the colour of red wine. Of these, malvidin-3-glucoside is the most significant member and its content was monitored in wines that were first left to age in oak barrels for 12 months, subsequently bottled and sealed with plastic/cork stoppers. The malvidin-3-glucoside content was also studied in the same wines that were bottled right away without aging in barrels. Analyses were conducted within the time spans of 3 to 30 months. The highest malvidin-3-glucoside concentrations were found in month 3 of the aging process, and they significantly decreased in month 6 and month 15 of storing. Between month 15 and month 30 of storing, the content of malvidin-3-glucoside basically remained unchanged. The results of the measurements show that to preserve higher malvidin-3-glucoside levels for longer periods of time, it is better to store wine in barrels rather than in bottles and when a bottle is used instead of a barrel, a plastic stopper is better than a cork stopper.

Liquid Chromatographic Determination of Scopoletin in Hydroalcoholic Extract of Oak Wood and in Matured Distilled Alcoholic Beverages

1988 ◽  
Vol 71 (3) ◽  
pp. 512-514 ◽  
Author(s):  
Jean-Louis Puech ◽  
Michel Moutounet
Keyword(s):  
Chromatographic Determination ◽  
Alcoholic Beverages ◽  
Fluorescence Detector ◽  
Experimental Conditions ◽  
Oak Wood ◽  
Wood Extracts ◽  
Liquid Chromatographic Determination ◽  
Oak Barrels ◽  
Liquid Chromatographic

Abstract A liquid chromatographic (LC) method is described for determination of the coumarins esculin, umbelliferone, scopoletin, and 4-methyl umbelliferone in hydroalcoholic extracts of oak wood and in matured distilled alcoholic beverages. Samples were injected directly into the LC column (30 m, 5μm C18) and detected by fluorescence detector. Under these experimental conditions, only scopoletin (detection limit, 200 pg) was found in hydroalcoholic oak wood extracts and in spirits matured in oak wood. Applications of this method to spirits distilled from wine, grain, and sugar cane aged in oak barrels showed that amounts varied from 0.026 to 1.57 ppm

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