PT  - JOURNAL ARTICLE
AU  - Moore, L. F.
AU  - Bates, R. P.
AU  - Marshall, M. R.
TI  - A Direct HPLC Analysis of Total Sulfur Dioxide in Wine
AID  - 10.5344/ajev.1987.38.1.28
DP  - 1987 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 28--34
VI  - 38
IP  - 1
4099  - http://www.ajevonline.org/content/38/1/28.short
4100  - http://www.ajevonline.org/content/38/1/28.full
SO  - Am J Enol Vitic.1987 Jan 01; 38
AB  - 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 < 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.