Abstract
The efficacy of the aeration-oxidation method in determining free, bound, and total SO2 in wines was examined and compared with the traditional Ripper method for accuracy, precision, speed, and versatility. The aeration-oxidation method was found more accurate for free SO2, but slower than the Ripper procedure. For total SO2, it would seem the preferred method.
- Received June 1977.
- Accepted February 1978.
- Published online January 1978
- Copyright 1978 by the American Society for Enology and Viticulture
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Vol 29 Issue 3
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