Higher alcohols, ester and methanol

The parameter group higher alcohols, ester and methanol includes several volatile components of drinks, which can serve for quality assessment or monitoring of legal limits.

in wine and sparkling wine

Higher alcohols and ester appear into wine in small quantities and form the aroma of the product, as the most of the components are smell- and taste-forming compounds.
From this reason, a statement can be made about the quality of wine with the concentrations of higher alcohols. Furthermore, with this analysis as well as NMR, methanol can be detected. For this compound exists a legal limit into wine. Therefore, this analysis serves also for limit monitoring in wine.

in spirits

In spirits appear higher alcohols and ester also as taste-forming components, which are formed largely during the fermentation.
Higher values indicate partly a microbial spoilage or bad severing of forerun or overrun during the distillation. So that this analysis gives also information about the quality of products. Furthermore, for spirits exists also methanol legal limit, so that this analysis serves for limit monitoring.

in other products

As well as for wine and spirits a legal limit exists for other products such as soft drinks, so that an analysis of methanol is reasonable into these products, too.

  • 1- Butanol
  • 1,1-Diethoxyethane
  • 1-Hexanol
  • 1-Pentanol, as internal standard
  • 1-Propanol
  • 2- Butanol
  • 2-Methyl-1-Butanol
  • 3-Methyl-1-Butanol
  • Acetaldehyde
  • Acetoin
  • Allyl alcohol
  • Anethol
  • Benzaldehyde
  • Benzylalcohol
  • Diethyl succinate
  • Ethyl acetate
  • Ethyl caprinate
  • Ethyl capronate
  • Ethyl caprylate
  • Ethyl lactate
  • Ethyl laurate
  • Isoamyl acetate
  • Isobutanol
  • Methanol
  • Methyl acetate
  • Phenylethyl acetate
  • Phenyl ethyl alcohol
  • Method
  • Limit of detection
  • Reason for Analysis
  • GC-MS, NMR (for methanol)
  • 0,1 – 2 mg/L
  • Evaluation of the quality as well as control of legal limits