## 3 Results
### Analysis of Wine Samples  
GC-MS-Olfactometry  
Tentative identifications of thirty-six compounds by the mass spectral match of their most significant red wine aroma compounds with the ratio of their compound peak area to the internal standard peak area are listed in Table 2. The molecular weight of the compounds identified by mass spectral match ranged from 60 to 284 amu. The relative quantity of each compound to the corresponding ones in the other wine samples was calculated by the peak area to internal standard ratio. The aroma profile of the seven Iowa red wines varied considerably between samples. These results can reflect the influence of the climate, grape variety, vintage, and different viticultural and enological practices in seven different Iowa red wines. Further research is warranted to link the variables to wine aroma. Figure 7: Effects of salt addition on selected volatiles extracted in an Iowa Marechal Foch. Compound letters correspond to compounds found in Figure 2 (i.e., A—ethyl isobutyrate, B—isobutyl alcohol, L—ethyl palmitate). Conditions: 30, 60, 120, 180, 240, 300 s pre-sampling desorption of 50/30 μm DVB/CAR/PDMS SPME fiber; 4 mL wine sample in a 10 mL threaded glass amber vial with PTFE/silicone septa; 10 min incubation at 50 \({}^{\circ}\)C; 10 min extraction time at 50 \({}^{\circ}\)C; agitation speed 500 rpm; 30, 60, 120, 180, 240, 300 s desorption time into GC inlet. 120 s thermal desorption time was chosen for the method. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c c} \hline \hline
**\#** & **KT (min)** & **LRI A** & **Stationary Phase [1-19]** & **Compound** & **MW** & **R** & **Rb** & **St. Crix** & **R** **Frontenca** & **Rb/Frontenca** & **C** **Vincent** & **D** **Frontenca** & **D** **Frontenca** & **D** **Frontenca** & **D** **Frontenca** \\ \hline
1 & 3.58 & 949 & 2 & 2,3-Butanedione & 86 & 1.11 & 5.18 & 0.85 & 0.32 & 0.94 & 1.39 & 1.05 \\  & & 963 & 2 & & & & & & & & & \\  & & 955 & 4 & & & & & & & & & \\  & & 558 & 5 & & & & & & & & & \\  & & 619 & 8 & & & & & & & & & \\  & & 575 & 8 & & & & & & & & & \\  & & 976 & 9 & & & & & & & & & \\ \hline
2 & 3.7 & 880 & 2 & & Acetal & 118 & 1.24 & 0.96 & 8.57 & 23.1 & 6.75 & 4.9 & 8.08 \\  & & 710 & 8 & & & & & & & & & \\ \hline
3 & 4.08 & 774 & 3 & Ethyl propionate & 102 & 1.73 & 1.05 & 7.26 & 19.6 & 3.42 & 6.85 & 5.38 \\ \hline
4 & 4.72 & 956 & 2 & Ethyl isobutyrate & 116 & 5.94 & 1.67 & 3.99 & 3.54 & 6.36 & 2.3 & 1 \\  & & 746 & 8 & & & & & & & & \\ \hline
5 & 5.49 & 1110 & 2 & Isobutyl alcohol & 74 & 14.6 & 23.8 & 21.9 & 27.6 & 86.1 & 21.4 & 28.7 \\  & & 1054 & 2 & & & & & & & & \\  & & 1003 & 4 & & & & & & & & \\  & & 609 & 6 & & & & & & & & \\  & & 616 & & & & & & & & & \\ \hline
6 & 6.07 & 863 & 3 & & Ethyl butanoate & 116 & 1.55 & 3.43 & 3.5 & 2.2 & 2.63 & 1.05 & 3.59 \\  & & 788 & 5 & & & & & & & & & \\ \hline
7 & 6.66 & 1138 & 4 & n-Butanol & 74 & 0.9 & 1.85 & 1.44 & 4.07 & 1.76 & 4.32 & 1.68 \\  & & 1149 & 4 & & & & & & & & \\  & & 634 & 5 & & & & & & & & \\  & & 633 & 6 & & & & & & & & \\ \hline
8 & 7.22 & 1060 & 2 & Ethyl isovalerate & 130 & 4.29 & 0.41 & 2 & 1.76 & 0.9 & 0.38 & 0.29 \\  & & 856 & 6 & & & & & & & & \\  & & 840 & 8 & & & & & & & & \\ \hline
9 & 8.05 & 1184 & 2 & Isoamyl alcohol & 88 & 132 & 355 & 275 & 477 & 475 & 221 & 377 \\  & & 719 & 8 & & & & & & & & \\ \hline
10 & 8.12 & 1110 & 2 & Isoamyl acetate & 130 & 32.2 & 3.89 & 3.87 & 4.02 & 3.89 & 3.22 & 0 \\  & & 860 & 8 & & & & & & & & \\ \hline
11 & 10.03 & 1250 & 2 & & Syrene & 104 & nd & 16.9 & 3.22 & 0.05 & 0.03 & nd & 0.68 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Tentative identification by mass spectral match of the most significant red wine aroma wine aroma compounds, listed as the volatile compound peak area: internal standard peak area ratio.