PT  - JOURNAL ARTICLE
AU  - Steven D. Marko
AU  - Erin S. Dormedy
AU  - Kenneth C. Fugelsang
AU  - Derek F. Dormedy
AU  - Barry Gump
AU  - Robert L. Wample
TI  - Analysis of Oak Volatiles by Gas Chromatography-Mass Spectrometry after Ozone Sanitization
AID  - 10.5344/ajev.2005.56.1.46
DP  - 2005 Mar 01
TA  - American Journal of Enology and Viticulture
PG  - 46--51
VI  - 56
IP  - 1
4099  - http://www.ajevonline.org/content/56/1/46.short
4100  - http://www.ajevonline.org/content/56/1/46.full
SO  - Am J Enol Vitic.2005 Mar 01; 56
AB  - 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.