Data supplements
Supplemental Table 1 Free, bound, and total SO2 in wines during storage experiments.
Supplemental Figure 1 Total and free SO2 versus storage time for packaging material, temperature, and wine combinations not shown in Figure 2.
Supplemental Figure 2 Total versus free SO2 plots replotted from data in earlier publications. (Top left) Three red wines stored under air-saturated conditions (~8.5 mg/L O2) from data published in Danilewicz and Standing (2018); (Top right) two white wines stored following an initial saturation (~7.5 mg/L O2) from data published in Danilewicz (2016); (Bottom) white wines following SO2 additions from data published in Burroughs and Sparks (1973b).
Supplemental Figure 3 Re-analyzed data for two wines (Müller-Thurgau, left column; and Madeleine-Sylvaner, right column) from free and bound SO2 data in Table 2 of Burroughs and Sparks (1973b). Plotted bound SO2 values for Müller-Thurgau were 16 mg/L less than what was in the original table to correct for the discrepancy between predicted and measured values, as reported by the earlier work. Apparent dissociation constant (Kd ) plots were prepared as described for Figure 5 in the main manuscript.
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