Determining Free Sulfur Dioxide in Red Wine

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 SO 2 content of wines, which require acidification of the sample, give high results because anthocyanin bisulfites are unstable. The true free SO 2 content of red wines can be calculated from the extent to which the natural anthocyanins are decolorized by SO 2 .

• Publication year

  1975

• Venue

  American Journal of Enology and Viticulture

• Publication date

  Unknown publication date

• Fields of study

  Chemistry

• Identifiers
  DOI 10.5344/ajev.1974.26.1.25
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• No references are available for this paper.

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