Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry

Tiago A Fernandes; Alexandra M M Antunes; Ilda Caldeira; Ofélia Anjos; Victor de Freitas; Laurent Fargeton; Benjamin Boissier; Sofia Catarino; Sara Canas

doi:10.1016/j.foodchem.2022.132322

Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry

Food Chem. 2022 Jul 15:382:132322. doi: 10.1016/j.foodchem.2022.132322. Epub 2022 Feb 5.

Authors

Tiago A Fernandes¹, Alexandra M M Antunes², Ilda Caldeira³, Ofélia Anjos⁴, Victor de Freitas⁵, Laurent Fargeton⁶, Benjamin Boissier⁶, Sofia Catarino⁷, Sara Canas³

Affiliations

¹ CQE, Centro de Química Estrutural, Institute of Molecular Sciences, Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento (IST-ID), Universidade de Lisboa, 1049-001 Lisboa, Portugal; DCeT, Departamento de Ciências e Tecnologia, Universidade Aberta, Rua da Escola Politécnica,141-147, 1269-001 Lisboa, Portugal. Electronic address: tiago.a.fernandes@tecnico.ulisboa.pt.
² CQE, Centro de Química Estrutural, Institute of Molecular Sciences, Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento (IST-ID), Universidade de Lisboa, 1049-001 Lisboa, Portugal.
³ INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoínha, Pólo de Dois Portos, 2565-191 Dois Portos, Portugal; MED, Mediterranean Institute for Agriculture, Environment and Development, Instituto de Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal.
⁴ Instituto Politécnico de Castelo Branco, Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal; CEF, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
⁵ REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
⁶ Vivelys, Domaine du Chapître, 34750 Villeneuve-les-Maguelone, France.
⁷ LEAF, Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; CEFEMA, Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal.

PMID: 35158268
DOI: 10.1016/j.foodchem.2022.132322

Abstract

This research was focused on identifying gallotannins and ellagitannins degradation pathways to better understand their behavior in complex media such as wine spirits (WS). A WS was aged with chestnut wood staves with three levels of micro-oxygenation, nitrogen, and using wooden barrels. Gallotannins and ellagitannins were identified by LC-ESI-HRMS/MS using a Q-TOF in samples collected at 8, 21, 60, 180, 270, and 365 days of ageing, allowed comparing their relative abundances according to the ageing technology. It was established for the first time, the importance of oxygen in gallotannins and ellagitannins formation/degradation pathways in WS and shading light into the explanation for the steady increase of gallic and ellagic acid contents on WS during ageing. The results also highlighted the presence of penta-O-galloyl-β-d-glucose, tetra-O-galloyl-β-d-glucose, tri-O-galloyl-β-d-glucose, di-O-galloyl-β-d-glucose, and mono-O-galloyl-β-d-glucose, 2,3-(S)-hexahydroxydiphenoyl-β-d-glucose, pedunculagin, isomers vescalagin/castalagin and two products stemming from ethanol-promoted oxidation of castalagin/vescalagin and vescalin/castalin, in the composition WS aged with chestnut wood.

Keywords: Ageing wine spirit; Chestnut; Hydrolysable tannins; Mass spectrometry; Micro-oxygenation.

MeSH terms

Hydrolyzable Tannins* / chemistry
Mass Spectrometry
Technology
Wine*

Substances

Hydrolyzable Tannins