The analytical system to teach the subtleties of assaying alpha-dicarbonyl compounds in wine is described. Spectrophotometry is determined to be minimally useful in the experiment where the GC-MS (methyglyoxal) method proved to be ideal to confirm that the compounds analyzed in the wine samples were indeed the glyoxals based on the formation of quinoxalines and HPCL (high-performance liquid chromatography) was superior for quantitation.