Free, Bound, and Total Sulfur Dioxide (SO2) during Oxidation of Wines

2020 ◽  
Vol 71 (4) ◽  
pp. 266-277
Author(s):  
Gavin L. Sacks ◽  
Patricia A. Howe ◽  
Matthew Standing ◽  
John C. Danilewicz
Keyword(s):  
Sulfur Dioxide ◽  
Total Sulfur

Determination of sulfur forms in wine including free and total sulfur dioxide based on molecular absorption of carbon monosulfide in the air–acetylene flame

2007 ◽  
Vol 390 (1) ◽  
pp. 361-367 ◽  
Author(s):  
Mao Dong Huang ◽  
Helmut Becker-Ross ◽  
Stefan Florek ◽  
Uwe Heitmann ◽  
Michael Okruss ◽  
...  
Keyword(s):  
Sulfur Dioxide ◽  
Total Sulfur ◽  
Molecular Absorption ◽  
Carbon Monosulfide

Voltammetric Determination of Free and Total Sulfur Dioxide in Beer

2003 ◽  
Vol 15 (5-6) ◽  
pp. 587-590 ◽  
Author(s):  
P. J. Almeida ◽  
J. A. Rodrigues ◽  
L. F. Guido ◽  
J. R. Santos ◽  
A. A. Barros ◽  
...  
Keyword(s):  
Sulfur Dioxide ◽  
Voltammetric Determination ◽  
Total Sulfur

Free Sulfur Dioxide in Beer as the Difference between Total Sulfur Dioxide and Acetaldehyde: A Voltammetric Approach

2003 ◽  
Vol 61 (4) ◽  
pp. 191-195 ◽  
Author(s):  
P. J. Almeida ◽  
J. A. Rodrigues ◽  
L. F. Guido ◽  
J. R. Santos ◽  
A. A. Barros ◽  
...  
Keyword(s):  
Sulfur Dioxide ◽  
Total Sulfur ◽  
The Difference ◽  
Free Sulfur

On-line chemical vapor generation for determination of total sulfur dioxide in wine samples using an atomic fluorescence spectrometer

2018 ◽  
Vol 33 (2) ◽  
pp. 161-167 ◽  
Author(s):  
Huimin Yu ◽  
Chengbin Zheng ◽  
Xiaoming Jiang ◽  
Xi Wu ◽  
Xiandeng Hou
Keyword(s):  
Sulfur Dioxide ◽  
Chemical Vapor ◽  
Operating Conditions ◽  
Total Sulfur ◽  
Vapor Generation ◽  
Atomic Fluorescence ◽  
Selective Method ◽  
On Line ◽  
Fluorescence Spectrometer

A simple and selective method that required mild operating conditions was developed for determination of SO2 using an atomic fluorescence spectrometer.

scholarly journals The study of the processes of influence of auxiliary agents on grape processing products

2021 ◽  
Vol 34 ◽  
pp. 06008
Author(s):  
Larisa Chemisova ◽  
Olga Sheludko ◽  
Ekaterina Mitrofanova ◽  
Anastasia Shirshova ◽  
Vitaly Redka
Keyword(s):  
Sulfur Dioxide ◽  
Dissolved Oxygen ◽  
Inverse Relationship ◽  
Chemical Components ◽  
Total Sulfur ◽  
Waste Products ◽  
Chemical Substances ◽  
Natural Cork ◽  
Polyethylene Terephthalate Bottles

The study of the processes of the influence of capping and packaging on the quality of finished products during storage is an important component of maintaining the stable quality of wines. It has been found that packaging has a significant impact on the evolution of wine during storage. It was found that the variation in the content of total sulfur dioxide and dissolved oxygen depending on the type of packing has an inverse relationship. The dissolved oxygen content was higher in wines bottled in glass bottles and PET (polyethylene terephthalate) bottles compared to products in composite packaging. These results are metrics to consider when choosing the packaging depending on the intended distribution and marketing method. The closures are the source of a variety of microbiological and chemical substances in wine. The nomenclature depends on the kind and the type of used plugs. Natural cork, in most cases, enriches the wine with substances of microbiological origin, as well as their waste products. Synthetic closures introduce chemical components that are not inherent in the nature of wine, thereby disrupting the aroma and color of the product.

Total Sulfur Dioxide

2011 ◽  
Author(s):  
ASBC Technical Committe
Keyword(s):  
Sulfur Dioxide ◽  
Total Sulfur
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