Diacetyl Analysis Solutions
GC-HS Analysis of Vicinal Diketones (VDK’s) in Beer, Wine & Spirits
Vicinal diketones (VDK) are naturaly produced compounds in the fermentation process. The monitoring of VDK levels is of great importance as the concentration of these compounds can greatly alter the flavour of a beverage. VDK’s produce a butter like flavour in the beverage so are undesirable in lighter beers that want a clean crisp taste, but are actually wanted at higher levels in wines to give a smoother taste and feel. The most commonly monitored VDKs are 2,3-butanedione also known a Diacetyl and 2,3-pentanedione also known as Acetyl Propionyl. VDK’s are typically found in the 0-100ppb range in beers, and can be anywhere from 100 to 5000ppb in wine.
Enjoy our FREE content!
Log in or register to read this article in full and gain access to The Analytical Scientist’s entire content archive. It’s FREE and always will be!
If you don’t have an account you can:
REGISTER NOW – it’s FREE and always will be!
You will benefit from:
- Unlimited access to ALL articles including Application Notes
- News, interviews & opinions from leading industry experts
- Receive print (and PDF) copies of The Analytical Scientist magazine
Or Login as a Guest or via Social Media
This will allow you to read this article but you will only have limited access to The Analytical Scientist.Login as Guest Facebook Google+ LinkedIn Twitter