@article {Caputi116, author = {Arthur Caputi, Jr. and Masao Udea}, title = {Determination of CO2 in Wine by Infrared Spectrophotometry}, volume = {24}, number = {3}, pages = {116--119}, year = {1973}, doi = {10.5344/ajev.1973.24.3.116}, publisher = {American Journal of Enology and Viticulture}, abstract = {A rapid method that uses a nondispersive infrared spectrophotometer was developed for determining CO2 in wine. The wine sample is brought to pH 11 or greater with NaOH and a 15-microliter sample is then injected into a reaction chamber partially filled with dilute sulfuric acid. Nitrogen is bubbled through the solution and carries the evolved carbondioxide into a nondispersive infrared analyzer. An electronic intergrator is attached to the output of the IR analyzer through a variable-voltage divider, permitting readings to be made directly in desired units of CO2 concentration in the wine. The standard deviation of the method is 4 mg CO2/100 ml, and analysis time is about 60 seconds. Simple calibration procedures are provided for adjusting the sensitivity of the instrument. Results are comparable to those obtained by manometric, titrimetric, and enzymatic analysis. The obvious advantages are speed and simplicity of operation.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/24/3/116}, eprint = {https://www.ajevonline.org/content/24/3/116.full.pdf}, journal = {American Journal of Enology and Viticulture} }