RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 46
OP 51
DO 10.5344/ajev.2005.56.1.46
VO 56
IS 1
A1 Marko, Steven D.
A1 Dormedy, Erin S.
A1 Fugelsang, Kenneth C.
A1 Dormedy, Derek F.
A1 Gump, Barry
A1 Wample, Robert L.
YR 2005
UL http://www.ajevonline.org/content/56/1/46.abstract
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.