Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review

•The choice of raw material determines oak wood barrels quality.•The barrels or alternative fabrication processes can modify oak wood composition.•Oak wood macromolecules (polysaccharides, ellagitanins) have a sensorial interest. It is widely accepted that alcoholic beverage quality depends on their...

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Published inCarbohydrate research Vol. 417; pp. 94 - 102
Main Authors Le Floch, Alexandra, Jourdes, Michael, Teissedre, Pierre-Louis
Format Journal Article
LanguageEnglish
Published Netherlands Elsevier Ltd 19.11.2015
Elsevier
Subjects
Alcoholic Beverages
Assays
astringency
bitterness
Carbohydrate Sequence
cellulose
Cellulose - analysis
Chemical and Process Engineering
Chemistry Techniques, Analytical
color
Composition
Engineering Sciences
Food engineering
Food Packaging
hemicellulose
Humans
Levels
Life Sciences
lignin
Lignin - analysis
Lignins
manufacturing
Molecular Sequence Data
molecular weight
Oak wood
odors
oxidation
phenolic compounds
Phenols - analysis
Polysaccharides
Polysaccharides - analysis
Quercus - chemistry
volatile compounds
Volatile Organic Compounds - analysis
wines
wood
Wood - chemistry
Levels
Polysaccharides
Composition
Oak wood
Lignins
Assays
polysaccharides
assays
oak wood
composition
lignins
levels
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Abstract •The choice of raw material determines oak wood barrels quality.•The barrels or alternative fabrication processes can modify oak wood composition.•Oak wood macromolecules (polysaccharides, ellagitanins) have a sensorial interest. It is widely accepted that alcoholic beverage quality depends on their ageing in premium quality oak wood. From the choice of wood to beverage ageing, through the different steps in cask manufacturing, many factors should be considered. One of the biggest challenge in cooperages is to take into account all these factors. Most of the studies are interested in phenolic compounds, extracted during ageing and especially involved in wine oxidation, colour, and sensory properties such as astringency and bitterness. Oak aroma volatile compounds have also been the subject of numerous studies. These compounds of interest are part of low molecular weight compounds which represent 2%–10% of oak wood composition. However, three polymers constitute the main part of oak wood: cellulose, hemicellulose and lignin. As far as we are aware, few studies concerning the role of these major macromolecules in oak wood have been published previously. This article reviews oak wood polysaccharides and lignin, their potential interest and different assays used to determine their content.
AbstractList It is widely accepted that alcoholic beverage quality depends on their ageing in premium quality oak wood. From the choice of wood to beverage ageing, through the different steps in cask manufacturing, many factors should be considered. One of the biggest challenge in cooperages is to take into account all these factors. Most of the studies are interested in phenolic compounds, extracted during ageing and especially involved in wine oxidation, colour, and sensory properties such as astringency and bitterness. Oak aroma volatile compounds have also been the subject of numerous studies. These compounds of interest are part of low molecular weight compounds which represent 2%-10% of oak wood composition. However, three polymers constitute the main part of oak wood: cellulose, hemicellulose and lignin. As far as we are aware, few studies concerning the role of these major macromolecules in oak wood have been published previously. This article reviews oak wood polysaccharides and lignin, their potential interest and different assays used to determine their content.
It is widely accepted that alcoholic beverage quality depends on their ageing in premium quality oak wood. From the choice of wood to beverage ageing, through the different steps in cask manufacturing, many factors should be considered. One of the biggest challenge in cooperages is to take into account all these factors. Most of the studies are interested in phenolic compounds, extracted during ageing and especially involved in wine oxidation, colour, and sensory properties such as astringency and bitterness. Oak aroma volatile compounds have also been the subject of numerous studies. These compounds of interest are part of low molecular weight compounds which represent 2%-10% of oak wood composition. However, three polymers constitute the main part of oak wood: cellulose, hemicellulose and lignin. As far as we are aware, few studies concerning the role of these major macromolecules in oak wood have been published previously. This article reviews oak wood polysaccharides and lignin, their potential interest and different assays used to determine their content.It is widely accepted that alcoholic beverage quality depends on their ageing in premium quality oak wood. From the choice of wood to beverage ageing, through the different steps in cask manufacturing, many factors should be considered. One of the biggest challenge in cooperages is to take into account all these factors. Most of the studies are interested in phenolic compounds, extracted during ageing and especially involved in wine oxidation, colour, and sensory properties such as astringency and bitterness. Oak aroma volatile compounds have also been the subject of numerous studies. These compounds of interest are part of low molecular weight compounds which represent 2%-10% of oak wood composition. However, three polymers constitute the main part of oak wood: cellulose, hemicellulose and lignin. As far as we are aware, few studies concerning the role of these major macromolecules in oak wood have been published previously. This article reviews oak wood polysaccharides and lignin, their potential interest and different assays used to determine their content.
•The choice of raw material determines oak wood barrels quality.•The barrels or alternative fabrication processes can modify oak wood composition.•Oak wood macromolecules (polysaccharides, ellagitanins) have a sensorial interest. It is widely accepted that alcoholic beverage quality depends on their ageing in premium quality oak wood. From the choice of wood to beverage ageing, through the different steps in cask manufacturing, many factors should be considered. One of the biggest challenge in cooperages is to take into account all these factors. Most of the studies are interested in phenolic compounds, extracted during ageing and especially involved in wine oxidation, colour, and sensory properties such as astringency and bitterness. Oak aroma volatile compounds have also been the subject of numerous studies. These compounds of interest are part of low molecular weight compounds which represent 2%–10% of oak wood composition. However, three polymers constitute the main part of oak wood: cellulose, hemicellulose and lignin. As far as we are aware, few studies concerning the role of these major macromolecules in oak wood have been published previously. This article reviews oak wood polysaccharides and lignin, their potential interest and different assays used to determine their content.
Author Le Floch, Alexandra
Jourdes, Michael
Teissedre, Pierre-Louis
Author_xml – sequence: 1
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  surname: Le Floch
  fullname: Le Floch, Alexandra
  organization: Univ. Bordeaux, EA 4577 Œnologie, ISVV, Villenave d'Ornon F-33140, France
– sequence: 2
  givenname: Michael
  surname: Jourdes
  fullname: Jourdes, Michael
  organization: Univ. Bordeaux, EA 4577 Œnologie, ISVV, Villenave d'Ornon F-33140, France
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  givenname: Pierre-Louis
  surname: Teissedre
  fullname: Teissedre, Pierre-Louis
  email: p.teissedre@u-bordeaux2.fr
  organization: Univ. Bordeaux, EA 4577 Œnologie, ISVV, Villenave d'Ornon F-33140, France
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Keywords Levels
Polysaccharides
Composition
Oak wood
Lignins
Assays
polysaccharides
assays
oak wood
composition
lignins
levels
Language English
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Snippet •The choice of raw material determines oak wood barrels quality.•The barrels or alternative fabrication processes can modify oak wood composition.•Oak wood...
It is widely accepted that alcoholic beverage quality depends on their ageing in premium quality oak wood. From the choice of wood to beverage ageing, through...
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SubjectTerms Alcoholic Beverages
Assays
astringency
bitterness
Carbohydrate Sequence
cellulose
Cellulose - analysis
Chemical and Process Engineering
Chemistry Techniques, Analytical
color
Composition
Engineering Sciences
Food engineering
Food Packaging
hemicellulose
Humans
Levels
Life Sciences
lignin
Lignin - analysis
Lignins
manufacturing
Molecular Sequence Data
molecular weight
Oak wood
odors
oxidation
phenolic compounds
Phenols - analysis
Polysaccharides
Polysaccharides - analysis
Quercus - chemistry
volatile compounds
Volatile Organic Compounds - analysis
wines
wood
Wood - chemistry
Title Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review
URI https://dx.doi.org/10.1016/j.carres.2015.07.003
https://www.ncbi.nlm.nih.gov/pubmed/26454166
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https://hal.inrae.fr/hal-02635670
Volume 417
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