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Am. J. Enol. Vitic. 43:4:315-317 (1992)
Copyright © 1992 by the American Society for Enology and Viticulture.
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Determination of Ethanolamine in Wine by HPLC After Derivatization with 9-Fluorenylmethoxycarbonylchloride

P. Pfeiffer 1 and F. Radler 1

1 Institut for Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, Postfach 3980, D-6500 Mainz, Germany.

A method was developed for the determination of ethanolamine in grape must and wine. Ethanolamine was of interest because it is a possible precursor of 1,2-ethanediol (ethylene glycol). After solid-phase extraction the sample was derivatized with 9-fluorenylmethoxycarbonylchloride. The derivatives were separated by HPLC and detected by fluorescence spectroscopy. In musts, 3 to 8 mg/L and in wines 4 to 17 mg/L ethanolamine were determined.

Key words: ethanolamine, HPLC

Submitted on December 20, 1991






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Copyright © 1992 by the American Society for Enology and Viticulture.