PT  - JOURNAL ARTICLE
AU  - Gary L. Bertrand
TI  - Free Sulfur Dioxide in Red Wine: A Comparison of Analytical Methods in Relation to the Thermodynamic Activity
AID  - 10.5344/ajev.1976.27.3.106
DP  - 1976 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 106--110
VI  - 27
IP  - 3
4099  - http://www.ajevonline.org/content/27/3/106.short
4100  - http://www.ajevonline.org/content/27/3/106.full
SO  - Am J Enol Vitic.1976 Jan 01; 27
AB  - The aeration and spectrophotometric methods for determining free sulfur dioxide in red wines are compared on the basis of their fundamental principles, and in relation to the concentration of sulfur dioxide in ethanol-water mixtures at the same partial pressure of sulfur dioxide. The aeration method is shown to be superior, though not without error, estimated to be small and dependent on the concentration of bound sulfur dioxide. Results are high by approximately 1 ppm for red wines containing 200 ppm bound sulfur dioxide.