Diacetyl Analysis Solutions

GC-HS Analysis of Vicinal Diketones (VDK’s) in Beer, Wine & Spirits

The Problem

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.