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Article

Analysis of Oak Volatiles by Gas Chromatography-Mass Spectrometry after Ozone Sanitization

Steven D. Marko, Erin S. Dormedy, Kenneth C. Fugelsang, Derek F. Dormedy, Barry Gump, Robert L. Wample
Am J Enol Vitic. March 2005 56: 46-51; published ahead of print March 01, 2005 ; DOI: 10.5344/ajev.2005.56.1.46
Steven D. Marko
1Former Graduate Student, 3Associate Professor, Department of Viticulture and Enology, 2Assistant Professor, Department of Food Science and Nutrition, 4Professor, Department of Chemistry, and 5Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.
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Erin S. Dormedy
1Former Graduate Student, 3Associate Professor, Department of Viticulture and Enology, 2Assistant Professor, Department of Food Science and Nutrition, 4Professor, Department of Chemistry, and 5Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.
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  • For correspondence: edormedy@csufresno.edu
Kenneth C. Fugelsang
1Former Graduate Student, 3Associate Professor, Department of Viticulture and Enology, 2Assistant Professor, Department of Food Science and Nutrition, 4Professor, Department of Chemistry, and 5Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.
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Derek F. Dormedy
1Former Graduate Student, 3Associate Professor, Department of Viticulture and Enology, 2Assistant Professor, Department of Food Science and Nutrition, 4Professor, Department of Chemistry, and 5Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.
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Barry Gump
1Former Graduate Student, 3Associate Professor, Department of Viticulture and Enology, 2Assistant Professor, Department of Food Science and Nutrition, 4Professor, Department of Chemistry, and 5Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.
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Robert L. Wample
1Former Graduate Student, 3Associate Professor, Department of Viticulture and Enology, 2Assistant Professor, Department of Food Science and Nutrition, 4Professor, Department of Chemistry, and 5Director, Viticulture and Enology Research Center, California State University, Fresno, CA 93740.
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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.

  • ozone
  • oak volatiles
  • SPME
  • GC-MS
  • barrel sanitation
  • enology
  • Received April 2004.
  • Revision received August 2004.
  • 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. Marko, Erin S. Dormedy, Kenneth C. Fugelsang, Derek F. Dormedy, Barry Gump, Robert L. Wample
Am J Enol Vitic.  March 2005  56: 46-51;  published ahead of print March 01, 2005 ; DOI: 10.5344/ajev.2005.56.1.46

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Analysis of Oak Volatiles by Gas Chromatography-Mass Spectrometry after Ozone Sanitization
Steven D. Marko, Erin S. Dormedy, Kenneth C. Fugelsang, Derek F. Dormedy, Barry Gump, Robert L. Wample
Am J Enol Vitic.  March 2005  56: 46-51;  published ahead of print March 01, 2005 ; DOI: 10.5344/ajev.2005.56.1.46
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