TY - JOUR T1 - α-Hydroxy Ketones, Acetoin and Hydroxy Pentanone, in Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 136 LP - 139 DO - 10.5344/ajev.1970.21.3.136 VL - 21 IS - 3 AU - Pentti Ronkainen AU - Saara Brummer AU - Heikki Suomalainen Y1 - 1970/01/01 UR - http://www.ajevonline.org/content/21/3/136.abstract N2 - α-Hydroxy ketones, acetoin and hydroxy pentanone (3-hydroxy-2-pentanone and/or 2-hydroxy-3-pentanone) have been isolated from eight different European white wine brands and eight red wine brands and converted in acid solution to the corresponding vicinal diketones by steam distillation. The diketones formed have been analyzed by head-space gas chromatography of the distillate, with the aid of an electron capture detector. The mean contents of acetoin and hydroxy pentanone were in white wines 12 mg/l and 0.7 mg/l, the respective values in red wines being 46 mg/l and 3 mg/l. ER -