TY - JOUR T1 - Analysis of Oak Volatiles by Gas Chromatography-Mass Spectrometry after Ozone Sanitization JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 46 LP - 51 DO - 10.5344/ajev.2005.56.1.46 VL - 56 IS - 1 AU - Steven D. Marko AU - Erin S. Dormedy AU - Kenneth C. Fugelsang AU - Derek F. Dormedy AU - Barry Gump AU - Robert L. Wample Y1 - 2005/03/01 UR - http://www.ajevonline.org/content/56/1/46.abstract N2 - 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. ER -