Extraction and Evolution of Lignin Products in Armagnac Matured in Oak

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Abstract
The lignin content of various French and foreign oaks varies from 25.3 to 28.5%. The inner stave faces of oak barrels that contained Armagnac for 20 years had a lower content than the outer stave faces had. However, the outer faces contained more aromatic aldehydes. The amounts of ligno-complex compounds and degradation products were assessed during aging of Armagnac. Syringaldehyde, vanillin, sinapaldehyde, and coniferaldehyde were identified, and they varied from 1 to 11.4 mg/L in 5-to-30-year-old Armagnac. The total amounts of seven aromatic acids (cinnamic, benzoic, syringic, vanillic, ferulic, p-hydroxybenzoic, and p-coumaric) varied from 2.6 to 12.2 mg/L. A lignin degradation mechanism in oak during the aging of spirits is suggested.

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