Native ethylene glycol in wine: Application of a dead volume free,very fast “deans heart-cut” system on-line with multi-chromatography

Data about the existence of native HO? CH₂? CH₂? OH (MEG) in natural wines and champagne has led to delicate questions because of legal decisions already made to declare wine or champagne illegal for sale if the MEG concentrations found are above 10 mg/liter. Action has been taken because of the DEG (diethylene glycol) disaster in European wines of 1985…86. An incorrect legal decision was made due to the belief that MEG cannot be produced biochemically by grape vines. A further reason may be lack of correct data on native MEG trace concentrations, as a result of the special behavior of this diol. As first member of a homologous series whose higher members (C₄) are normally found in all wines at quite high concentration levels, MEG shows extremely adsorptive behavior. The solution of the chromatographic problems is summarized in this paper. MEG concentrations in Riesling as example are in the range of 2 to 6 mg/liter and can easily be increased by biotechnological steps to a level of around 10 to 60 mg/liter. This is again due to the specific adsorptive behavior of MEG, which can be enriched on filter surfaces and displaced when the wine acidity changes with changing types. In order to control and guarantee the qualitative and quantitative results of MEG analyses we used a combination of Deans heart cutting on-line with Multi-Chromatography. It was easy to produce false data by many otherwise useful single column or two-dimensional separation processes, etc.