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Am. J. Enol. Vitic. 56:1:46-51 (2005)
Copyright © 2005 by the American Society for Enology and Viticulture.
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Analysis of Oak Volatiles by Gas Chromatography-Mass Spectrometry after Ozone Sanitization

Steven D. Marko1, Erin S. Dormedy2,*, Kenneth C. Fugelsang3, Derek F. Dormedy4, Barry Gump4 and Robert L. Wample5

1 Former Graduate Student, 3 Associate Professor, Department of Viticulture and Enology, 2 Assistant Professor, Department of Food Science and Nutrition, 4 Professor, Department of Chemistry, and 5 Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.

* Corresponding author [Fax: 559-278-7623; email: edormedy{at}csufresno.edu]

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.

Key words: ozone, oak volatiles, SPME, GC-MS, barrel sanitation, enology






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Copyright © 2005 by the American Society for Enology and Viticulture.