%0 Journal Article %A P. Pfeiffer %A F. Radler %T Determination of Ethanolamine in Wine by HPLC After Derivatization with 9-Fluorenylmethoxycarbonylchloride %D 1992 %R 10.5344/ajev.1992.43.4.315 %J American Journal of Enology and Viticulture %P 315-317 %V 43 %N 4 %X 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. %U https://www.ajevonline.org/content/ajev/43/4/315.full.pdf