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Article

Factors Affecting Removal of Sulfur Dioxide from Atmospheres of Table Grapes

K. E. Nelson
Am J Enol Vitic. January 1982 33: 61-66; published ahead of print January 01, 1982 ; DOI: 10.5344/ajev.1982.33.2.61
K. E. Nelson
Department of Viticulture and Enology, University of California, Davis, CA 95616
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Abstract

A portable scrubbing unit equipped with water sprays or a packed column over which water is dripped can be effective in reducing the sulfur dioxide content of fumigation atmospheres. Efficiency of the scrubber in in SO2 removal is influenced by: 1) amount of water surface exposed to the gas laden air, 2) temperature of the water, 3) use of NaOH in the water as a neutralizing agent, 4) volume of water circulated in a closed system, and 5) use of a flow-through system to provide fresh water during scrubbing. The time required to remove the SO2 from the room is influenced by: 1) ratio of the volume of air handled by the scrubber to that of the room, 2) efficiency of the scrubber in removing SO2 on the water surface, and 3) the difference in concentration of SO2 between the initial concentration and that to which the concentration is to be lowered. Discussed is the application of the "half-scrubbing time" concept of evaluating the significance of the factors affecting time of SO2 removal and efficiency of the scrubbing unit.

  • Received October 1981.
  • Revision received December 1981.
  • Accepted December 1981.
  • Copyright 1982 by the American Society for Enology and Viticulture

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Factors Affecting Removal of Sulfur Dioxide from Atmospheres of Table Grapes
K. E. Nelson
Am J Enol Vitic.  January 1982  33: 61-66;  published ahead of print January 01, 1982 ; DOI: 10.5344/ajev.1982.33.2.61

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Factors Affecting Removal of Sulfur Dioxide from Atmospheres of Table Grapes
K. E. Nelson
Am J Enol Vitic.  January 1982  33: 61-66;  published ahead of print January 01, 1982 ; DOI: 10.5344/ajev.1982.33.2.61
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