<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Moore, L. F.</style></author><author><style face="normal" font="default" size="100%">Bates, R. P.</style></author><author><style face="normal" font="default" size="100%">Marshall, M. R.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">A Direct HPLC Analysis of Total Sulfur Dioxide in Wine</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1987</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1987-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">28-34</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1987.38.1.28</style></doi><volume><style face="normal" font="default" size="100%">38</style></volume><issue><style face="normal" font="default" size="100%">1</style></issue><abstract><style  face="normal" font="default" size="100%">A rapid (less than 25 min) method for determination of total sulfur dioxide (SO2) in must or wine has been developed employing a Dionex 2010i ion chromatograph with anion exchange column and conductivity detector. A distillation step is avoided by diluting the filtered sample with 0.1 N NaOH:0.1% formaldehyde to an SO2 level of 5 to 25 mg/L and eluting with a carbonate/bicarbonate buffer (pH 9.6). Recovery from sulfite-spiked must :samples by ion chromatography was 94% to 118%. High performance liquid chromatography-ion chromatography (HPLC-IC) analysis measured 83% to 110% total SO2 compared to the official Modified Monier-Williams method, and the results were not significantly different (p &lt; 0.01 ). With attention to sample dilution and detector attenuation, sulfate, tartrate, and malate can be determined simultaneously, making this a useful technique for following SO2 throughout winemaking, cellar treatment, and storage, as well as characterizing acid profiles.</style></abstract></record></records></xml>