VASSANELLI LAB ANALYSES
TOTAL SULPHUR DIOXIDE (BY DISTILLATION) (OIV-MA-AS323-04A2 R2021)
ANALYTICAL TECHNIQUE: Titrimetria
UNIT OF MEASUREMENT: mg/l - mg/kg di ZrTot
METHOD: OIV-MA-AS323-04A2 R2021
MATRICES ( A if accredited) :
Beer
, Liqueurs and Spirits
, Must
A, Oenological products
, Vegetables
, Vinegars and condiments
, Wine
A
DESCRIPTION:
Represents the sum of free and bound sulphur dioxide (SO2). Bound so2 is that which is bonded to so-called sulphur acceptors (aldehydes, pyruvates, anthocyanins). It is used in different phases of wine production thanks to its antioxidant and antimicrobial properties.
Determination takes place via hot extraction in an acid environment, oxidation to sulphuric acid by reaction with hydrogen peroxide and quantification with acid-base titration.
This method is important in all phases of production, for verifying legal limits, because it returns the true value of so2 present in the wine; the classic interferents of the iodometric method (ascorbic acid, polyphenols, coloring substance...) are eliminated.
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