PT  - JOURNAL ARTICLE
AU  - L. F. Burroughs
TI  - Determining Free Sulfur Dioxide in Red Wine
AID  - 10.5344/ajev.1975.26.1.25
DP  - 1975 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 25--29
VI  - 26
IP  - 1
4099  - http://www.ajevonline.org/content/26/1/25.short
4100  - http://www.ajevonline.org/content/26/1/25.full
SO  - Am J Enol Vitic.1975 Jan 01; 26
AB  - Apparent equilibrium constants were determined for dissociation of the bisulfite addition compounds of malvidin-3-glucoside and of an extract of anthocyanins from a red wine. Normal methods of determining the free SO2 content of wines, which require acidification of the sample, give high results because anthocyanin bisulfites are unstable. The true free SO2 content of red wines can be calculated from the extent to which the natural anthocyanins are decolorized by SO2.