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Free, Bound, and Total Sulfur Dioxide (SO2) during Oxidation of Wines

Gavin L. Sacks, Patricia A. Howe, Matthew Standing, John C. Danilewicz
Am J Enol Vitic. October 2020 71: 266-277; published ahead of print April 29, 2020 ; DOI: 10.5344/ajev.2020.19083
Gavin L. Sacks
1Professor, Cornell University, Department of Food Science, Ithaca, NY 14853
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  • For correspondence: gls9@cornell.edu
Patricia A. Howe
2University of California, Davis, Department of Viticulture and Enology, Davis, CA 95616
5Previous address: Constellation Brands, 166 Gateway Road East, Napa, CA 94559
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Matthew Standing
3Plumpton College, University of Brighton, Ditchling Road, Plumpton, Nr Lewes, East Sussex BN7 3AE. UK
6Current address: Dehlinger Winery, 4101 Vine Hill Road, Sebastopol, CA, 95472
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John C. Danilewicz
4Private Laboratory: 44 Sandwich Road, Ash, Canterbury, Kent CT3 2AF, United Kingdom
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Abstract

Recent work has evaluated the kinetics of free and total sulfur dioxide (SO2) loss in wine following aerial exposure, but little work exists on the relationship between free and total SO2 during the oxidation conditions expected during wine storage. We report changes in free and total SO2 in three wines (Chardonnay, Merlot, and Cabernet Sauvignon) stored for up to 400 days at 19 or 31°C in different bag-in-box packages. The rate of total SO2 loss varied up to seven-fold for a given wine across storage conditions, e.g., 0.13 to 0.94 mg/L SO2 loss per day for the Chardonnay. Total rates of SO2 loss were linear even after free SO2 was undetectable, and only strongly bound SO2 remained. This finding indicated that bound SO2 adduct hydrolysis was fast, as compared to the rate of SO2 consumption in these packaged wines, likely because the SO2 consumption rate depended on the oxygen ingress rate. Total versus free SO2 plots were linear for free SO2 concentrations greater than ~5 mg/L. The slope (Δtotal/Δfree) of this linear region was wine dependent (Chardonnay = 1.33 to 1.49; Merlot = 1.91 to 2.10; Cabernet Sauvignon = 1.83 to 2.00). In contrast to the rate of total SO2 loss, this ratio varied negligibly with storage conditions, suggesting that minimal formation of new SO2 binders occurred over the course of oxidation. The apparent adduct dissociation equilibrium constant (Kd) of each wine as a function of free SO2 concentration was determined from the first derivative of [Bound]/[Free] versus [Free] plots (“Burroughs plots”). As free SO2 decreased to <10 mg/L, the apparent Kd values decreased to values between 1 × 10-4 M and 10-5 M, which are comparable to those reported for malodorous aldehydes.

  • SO2 binders
  • sulfites
  • wine oxidation
  • wine storage
  • Received November 2019.
  • Revision received March 2020.
  • Accepted April 2020.
  • © 2020 by the American Society for Enology and Viticulture
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Vol 71 Issue 4

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Free, Bound, and Total Sulfur Dioxide (SO2) during Oxidation of Wines
Gavin L. Sacks, Patricia A. Howe, Matthew Standing, John C. Danilewicz
Am J Enol Vitic.  October 2020  71: 266-277;  published ahead of print April 29, 2020 ; DOI: 10.5344/ajev.2020.19083

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Free, Bound, and Total Sulfur Dioxide (SO2) during Oxidation of Wines
Gavin L. Sacks, Patricia A. Howe, Matthew Standing, John C. Danilewicz
Am J Enol Vitic.  October 2020  71: 266-277;  published ahead of print April 29, 2020 ; DOI: 10.5344/ajev.2020.19083
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