Determination of Total Sulfur Dioxide (SO₂) in wine and must
Sulfur dioxide (SO2) is used in oenology mainly as preservative, but also for other purposes (for example for antiseptic, antioxidant, antioxidasic, solubilizing, combining and clarifying functions). Part of the SO2 that is added as potassium metabisulfite to musts and wines undergoes a series of reactions. Therefore, after a short period of time, most of the sulfur dioxide reacts with some of the substances present, binds with them and forms addition compounds (combined sulfur dioxide) that are unable to express the typical properties of unbound molecules. Therefore, only the part that does not combine (free sulfur dioxide) plays an important role in preserving wine from oxidizing alterations and from some micro-organisms.
This test can be used to determine the total content of SO2 in wine and vinegar, which is the sum of the free and combined sulfur dioxide fractions.
Method
Test Principle
The sulfur dioxide contained in a wine is made to react with an organic disulphide in order to form a colored compound, whose intensity, measured at 420 nm in end-point, is directly proportional to the concentration of total sulfur dioxide in the sample.
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Calibration curve
The calibration curve of CDR WineLab®, obtained using reference methods, confirms the excellent linearity of the system over the entire measuring range.
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Reagent test Kits
Wine Measuring Range
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Vinegar Measuring Range
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Analyzers for process and quality control in winemaking
CDR WineLab®
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR WineLab® Junior
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections