Air monitoring of selected volatile organic compounds in wineries using passive sampling and headspace-gas chromatography–mass spectrometry

Abstract Volatile compounds released during the production of wine at different steps of the winemaking process were evaluated using semipermeable membranes based passive samplers. Preliminary data on the differences between five wine varieties were provided together with the indoor quality of air to which winery workers are exposed during their professional activity. A simple, green and fast analytical methodology was employed for the direct analysis of deployed samplers by using head space (HS) gas chromatography–mass spectrometry (GC–MS) without any sample pre-treatment and avoiding the use of solvents. Terpenes as styrene, pinene, p-cymene and limonene were found at concentration levels…