@article {Austin121, author = {Rodney K. Austin and Willena Clay and Samrane Phimphivong and Joseph L. Smilanick and Delmer J. Henson}, title = {Patterns of Sulfite Residue Persistence in Seedless Grapes During Three Months of Repeated Sulfur Dioxide Fumigations}, volume = {48}, number = {1}, pages = {121--124}, year = {1997}, doi = {10.5344/ajev.1997.48.1.121}, publisher = {American Journal of Enology and Viticulture}, abstract = {In 1989, the United States Environmental Protection Agency instituted a sulfite tolerance of 10 {\textmu}g SO2 per gram in grapes (Vitis vinifera L.). Accordingly, the residues resulting from repeated weekly SO2 fumigations of table grapes in storage, a typical industry practice, are a concern. In a simulation of commercial practices, grapes (cv. Thompson Seedless) were fumigated once a week with 2000 or 5000 {\textmu}L SO2 per liter of storage volume and aerated 30 minutes while stored at 0{\textdegree}C for at least fourteen consecutive weeks. Each week, grapes were frozen immediately after aeration or stored at 0{\textdegree}C, 10{\textdegree}C, 20{\textdegree}C, or 30{\textdegree}C for 24 hours. The mean SO2 concentration for the treatment with the highest residues was 2.3 {\textmu}g/g (5000 {\textmu}L/L dose, seven fumigations). The maximum residue levels at each dose level were observed between the seventh and eleventh weekly fumigations. The influence of post-fumigation temperature on sulfite residue loss was minor and inconsistent. These data suggest that current industry practices leave sulfite residues well below the official legal tolerance.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/48/1/121}, eprint = {https://www.ajevonline.org/content/48/1/121.full.pdf}, journal = {American Journal of Enology and Viticulture} }