Sulphur dioxide or SO2 is a compound commonly found in wine. Sulphur can be added to the wine at various stages of fermentation to protect from effects such as oxygen exposure although this is often in small amounts. All wines contain sulphur dioxide collectively known as sulphites. However, due to the unique nature of each individual wine, those running the fermentation and quality process cannot simply add a generic or standard amount of SO2. The levels added are affected by the amount of SO2 that become bound to compounds in the wine, and this in turn is determined by the pH levels. The sulphur dioxide ions that are not chemically bound to other chemicals in solution and thus are free to react with substances are known as Free SO2.
Measuring sulphites in wine is important as too much sulphur in the wine can cause danger to health if drank excessively. If levels exceed 10mg/L producers must include a statement on the label, as sulphites can aggravate allergies and intolerance’s. Wine exporters must also bear in mind variations in national regulatory thresholds.
|Method||No. of Tests||Catalogue No.||Sensitivity||Linearity|
|RX misano||125||FH10040||3.10 mg/dl||81.32 mg/dl|
|RX monaco||N/A||FH10040||On request||On request|
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