sulfur dioxide measurement and management anita oberholster chik brenneman
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Sulfur Dioxide Measurement and
Management
Anita OberholsterChik Brenneman
Sulfur Dioxide Measurement and Management
Introduction• What is sulfur dioxide?• Why is it important• Practical considerations for
winemaking/Management during aging• Measurement techniques• What does it mean?• Alternatives
Sulfur Dioxide Measurement and Management
Overview
• Chemical antioxidant and inhibitor of microbial activity
• Labeling requirements• Industry wide trend for reduction in
use
Sulfur Dioxide Measurement and Management
Chemical antioxidant
• Inhibitor of browning reactions in juice• Polyphenol oxidase
• Cultivar, juice vs. must• Typical additions of 30-50 mg/L
• Laccase is minimally affected• Residual laccase activity in wine can cause browning
• Participates in binding reactions• Aldehydes, e.g. acetaldehyde• Anthocyanins
Sulfur Dioxide Measurement and Management
Inhibitor of microbial activity
• Juice – levels for enzyme inhibition are sufficient for inhibition or significant reduction in native flora
• In General• Bacteria are sensitive• Yeast are less sensitive
• Sensitivity varies by organism
Sulfur Dioxide Measurement and Management
Sulfur Dioxide Species
•Molecular (SO2)
•Bisulfite (HSO3-)
•Sulfite (HSO32-)
Sulfur Dioxide Measurement and Management
Sulfur Dioxide Species
•Molecular (SO2)• Anti-microbial• Peroxide scavenger• Volatile
Sulfur Dioxide Measurement and Management
Sulfur Dioxide Species
•Bisulfite (HSO3-)
• Binding form (Hydroxy-sulfonates• Acetaldehyde, acetaldehyde, glucose,
quinones, anthocyanins
Sulfur Dioxide Measurement and Management
Sulfur Dioxide Species
•Sulfite (HSO32-)
• Anti-oxidant form• Under wine conditions, this reaction
is not favoreddue to the low concentrations present
• Peroxide scavenging of the molecular form causes retardation of acetaldehyde formation or browing
Sulfur Dioxide Measurement and Management
Relationship with pH
• pH• Measure free H+ ions • pH = -log [H+]• Why is knowing the pH important?
• Microbial stability
• Effectiveness of SO2
• Molecular SO2 is the
form effective against microorganisms
Sulfur Dioxide Measurement and Management
Sulfur Dioxide Measurement and Management
Free and Total Sulfur Dioxide
• Total – Bound = Free• Exist as a dynamic equilibrium
• Post fermentation goals to add and stabilize the equilibrium
Sulfur Dioxide Measurement and Management
Practical Considerations
• Understand the relationship with pH
• Volatility and sensory thresholds• Balancing acidity independent of
pH
Sulfur Dioxide Measurement and Management
Inhibitor of microbial activity
Sulfur Dioxide Measurement and Management
pH versus free sulfur dioxide
The percentage of SO2 forms in solution at specific pH values*
pHMolecular
SO2 Bisulfite Sulfite
Free SO2 for 0.825 mg/L molecular
2.7 10.50 89.5 0.00283 7.92.8 8.54 91.5 0.00364 9.72.9 6.90 93.1 0.00467 12.03.0 5.56 94.4 0.00596 14.83.1 4.47 95.5 0.00759 18.53.2 3.58 96.4 0.00964 23.13.3 2.87 97.1 0.0122 28.83.4 2.29 97.7 0.0155 36.03.5 1.83 98.2 0.0196 45.13.6 1.46 98.5 0.0248 56.53.7 1.16 98.8 0.0312 71.13.8 0.924 99.0 0.0394 89.33.9 0.736 99.2 0.0497 112.04.0 0.585 99.4 0.0627 141.0
*Boulton, et.al. Principles and Practices of Winemaking, 1985
Sulfur Dioxide Measurement and Management
Other Practical Considerations
• Cleaning• Sanitation• Segregation of blends
Sulfur Dioxide Measurement and Management
Sources of Sulfur Dioxide
• Potassium Metabisulfite• Powder form• Effervescent form
• Gas• Concentration specific solutions
Sulfur Dioxide Measurement and Management
Calculating SO2 Additions
• KMBS comes as a powder, it is a salt of sulfur dioxide.
• 57% is ‘active’• Potency decreases over time (temperature/humidity)
• Example: add 50 ppm to 100 L
• (Desired addition (g/L)* volume (L))/0.576= g KMBS
• 0.050 (g/L)* 100 (L) = 8.6 g KMBS0.576
Sulfur Dioxide Measurement and Management
Addition Strategy
• First additions for the prevention of and/or at the completion of the MLF
• 30 mg/L for whites, 50 mg/L for reds • Test at 2-3 weeks as equilibrium is
established• Additional additions are based on free
and total results• Something is better than nothing
Sulfur Dioxide Measurement and Management
Sulfur dioxide analysis (free and bound)• Ripper Iodine Titration• Ripper Iodate Titration• Aeration Oxidation• Monier-Williams• Fiastar• FOSS
Sulfur Dioxide Measurement and Management
Measurement Methods
• Each method has its limitations• Hydrolysis of the hydroxy-sulfonate
can affect interpretation of the free form
Sulfur Dioxide Measurement and Management
Ripper Iodine Titration
• ReDox titration
• End point seen using starch indicator/redox electrode
• Useful for Free and Total SO2
HISOHISOH 242232
Sulfur Dioxide Measurement and Management
Ripper Iodine Titration• Limitations
• Iodine degradation• Starch degradation• Endpoint recognition• Interfering compounds
• Polyphenols• Ascorbate
Sulfur Dioxide Measurement and Management
Ripper Iodate Titration
• Iodate stability• Iodide-Starch indicator• Iodine produced in situ
OHIHIIO 223 3365
Sulfur Dioxide Measurement and Management
Aeration-Oxidation (Vacuum aspiration)
lug
kondenseerder
wyn
indikator
25% v/v H P O3 4
0.3% H O2 2
• Air Aspiration/Nitrogen sweeping
• SO2 volatilized and bubbled through a peroxide trap
• Sulfuric acid titrated with NaOH
• Useful for Free and Total
42223222 0 SOHHSOSOOH
Sulfur Dioxide Measurement and Management
Aeration-Oxidation (Vacuum aspiration)
• Limitations• Carrier gas flow rates should be standardized• Glassware/Condenser requirements• Anti-foam is recommended
• Some bound SO2 can be released in the acidification step
Sulfur Dioxide Measurement and Management
Monier-Williams (AOAC sanctioned)
• Set up is similar to A-O• Sample size consideration• Reflux is 1.75 hours
Sulfur Dioxide Measurement and Management
Fiastar
• Colorimetric endpoint• High volume throughput• Up to 200 mg/L range of detection• Cost $20-30K• Maintenance is key
Sulfur Dioxide Measurement and Management
FOSS
• FTIR scan of both the liquid and a gaseous sample.
• Secondary method• Fast results• FTIR support on line
Sulfur Dioxide Measurement and Management
Alternatives to sulfur dioxide
• Alternatives tend to address single variables
• Just say no (more than necessary)• Reacting to ‘real’ number
• Clean fruit, good sanitation practices and some tolerance to higher volatile acidity
Sulfur Dioxide Measurement and Management
Alternatives to sulfur dioxide
• Lysozyme• Velcorin• Ascorbic acid• Ozone• Ultrasound• UV light• Low electrical current (LEC)• Pressure
Sulfur Dioxide Measurement and Management
Summary
• Powerful tool in traditional winemaking• Prize for a better substitute remains
unclaimed• Use lends to predicable stability in both
opened and unopened bottles of wine
Questions?
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