Abstract
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.
- Accepted July 1976.
- Published online January 1976
- Copyright 1976 by the American Society for Enology and Viticulture
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