Abstract
Apparent equilibrium constants were determined for dissociation of the bisulfite addition compounds of malvidin-3-glucoside and of an extract of anthocyanins from a red wine. Normal methods of determining the free SO2 content of wines, which require acidification of the sample, give high results because anthocyanin bisulfites are unstable. The true free SO2 content of red wines can be calculated from the extent to which the natural anthocyanins are decolorized by SO2.
- Accepted January 1975.
- Copyright 1975 by the American Society for Enology and Viticulture
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Vol 26 Issue 1
