%0 Journal Article %A L. F. Moore %A R. P. Bates %A M. R. Marshall %T A Direct HPLC Analysis of Total Sulfur Dioxide in Wine %D 1987 %R 10.5344/ajev.1987.38.1.28 %J American Journal of Enology and Viticulture %P 28-34 %V 38 %N 1 %X A rapid (less than 25 min) method for determination of total sulfur dioxide (SO2) in must or wine has been developed employing a Dionex 2010i ion chromatograph with anion exchange column and conductivity detector. A distillation step is avoided by diluting the filtered sample with 0.1 N NaOH:0.1% formaldehyde to an SO2 level of 5 to 25 mg/L and eluting with a carbonate/bicarbonate buffer (pH 9.6). Recovery from sulfite-spiked must :samples by ion chromatography was 94% to 118%. High performance liquid chromatography-ion chromatography (HPLC-IC) analysis measured 83% to 110% total SO2 compared to the official Modified Monier-Williams method, and the results were not significantly different (p < 0.01 ). With attention to sample dilution and detector attenuation, sulfate, tartrate, and malate can be determined simultaneously, making this a useful technique for following SO2 throughout winemaking, cellar treatment, and storage, as well as characterizing acid profiles. %U https://www.ajevonline.org/content/ajev/38/1/28.full.pdf