A Comparison of Three Methods for Determining Total Sulfur Dioxide in White Wine

• D. J. WILLIAMS ^[1] ; P. D. SCUDAMORE-SMITH ^[1] ; S. M. NOTTINGHAM ^[1] ; M. PETROFF ^[1]
  1. [1] International Food Institute of Queensland, Queensland Department of Primary Industries
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 43, Nº 3, 1992, págs. 227-229
• Idioma: inglés
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• Resumen

  • Three methods were tested for their suitability as alternatives to the standard Monier-Williams (M-W) distillation for the determination of sulfur dioxide in white wines. The alternatives tested were: (1) high performance liquid chromatography (HPLC); (2) aeration-oxidation; and (3) rapid distillation followed by redox titration. Standard sulfite solutions and wine samples were analyzed by all four techniques. Results from HPLC and M-W methods were in close agreement. When analyzing by aeration-oxidation, a correction factor had to be introduced to obtain comparable results with the M-W distillation. The rapid distillation was not a suitable replacement for the M-W procedure.