Analysis of oak volatiles by gas chromatography-mass spectrometry after ozone sanitization Article

Marko, SD, Dormedy, ES, Fugelsang, KC et al. (2005). Analysis of oak volatiles by gas chromatography-mass spectrometry after ozone sanitization . AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 56(1), 46-51. 10.5344/ajev.2005.56.1.46

cited authors

  • Marko, SD; Dormedy, ES; Fugelsang, KC; Dormedy, DF; Gump, B; Wample, RL

authors

abstract

  • This research investigates the use of aqueous ozone to sanitize oak wine barrels and the effect it may have on the aroma volatiles from the oak. Toasted, new French oak blocks were treated with 1.0, 5.0, and 10 mg/ L aqueous ozone before extraction in model wine solutions. Headspace solid-phase microextraction and gas chromatography coupled with mass spectrometry was used to analyze several oak volatiles. Ozone treatments did not show a significant change in the concentration for each of the volatiles analyzed (p = 0.05). In contrast, some volatiles demonstrated significant changes in concentrations within oak blocks treated with 82°C (180°F) water for 5, 10, and 15 min (p = 0.05). These results support the use of ozone as a good alternative sanitizing agent for oak wine barrels. Copyright © 2005 by the American Society for Enology and Viticulture. All rights reserved.

publication date

  • January 1, 2005

published in

Digital Object Identifier (DOI)

start page

  • 46

end page

  • 51

volume

  • 56

issue

  • 1