Role of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in the Evolution of Oak Lactone in Wine during Oak Maturation
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- 作者：Kerry L. Wilkinson ; Andrei Prida ; Yoji Hayasaka
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：May 8, 2013
- 年：2013
- 卷：61
- 期：18
- 页码：4411-4416
- 全文大小：251K
- 年卷期：v.61,no.18(May 8, 2013)
- ISSN：1520-5118
文摘
Oak lactone is a natural component of oak wood, but it also exists in glycoconjugate precursor forms. This study concerned the role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid, specifically a galloylglucoside, glucoside, and rutinoside, in the evolution of oak lactone during cooperage and maturation. The glycoconjugate profiles of 10 French oak samples were obtained by high-performance liquid chromatography鈥搕andem mass spectrometry (HPLC-MS/MS) using stable isotope dilution analysis. The galloylglucoside was found to be the predominant glycoconjugate precursor and ranged in concentration from 110 to 354 渭g/g. Maturation trials indicated the galloylglucoside undergoes acid-catalyzed hydrolysis after extraction into wine; after 12 months of maturation, the glucoside was the most abundant precursor, present at between 2- and 11-fold higher concentrations than those observed for powdered oak. Thermal degradation of glycoconjugates was observed only when oak samples were heated at 200 掳C for 30 min, demonstrating their thermal stability.