2012年2月22日 · In its most basic form, SO2 management simply comes down to understanding how to create and maintain a small, stable reserve of Free SO2. Many of the solids and chemical compounds in wine (both good and bad) interact with sulfite, and their concentration/ presence has a direct effect on how an SO2 addition behaves.

SO 2 is used as a preservative to protect grape juice, must or wines from oxidation and microbial spoilage. When SO 2 is added, part of it reacts with different components present in the grape juice/must or wine to bound and become inactive as an antioxidant and antimicrobial agent.

2019年4月26日 · Precision and accuracy are checked by preparing model wine and SO2 solutions. To compare, SO2 values in red wine reported for the HS-GDT method ranged from 30-60% lower than commonly used methods to measure SO2. Currently, it’s recommended to target lower molecular SO2 (0.2-0.3 mg/ L) for dry reds if using the headspace method.

This table shows the percent of molecular SO2 present in the pH range from 3.0 to 4.0. Multiplying this percent by the free SO2 will give the ppm (mg/L) of molecular SO2. To attain a desired level of molecular SO2, the amount of free SO2 needed can be determined by dividing the desired molecular (mg/l) by the percent available at the given pH.

H wines require the addition of excessively high amounts of free sulfites. At these concentrations, the winemaker m can lead the winemaker to avoid the proper dosage according to the chart. Interestingly, the sensory attributes of SO2 are related to the volatile molecular form whose co

Molecular SO2 is calculated using the free SO2 of a wine and a molecular SO2 factor related to the pH of the wine. The effectiveness of the SO2 to protect the wine from oxidation and microbial spoilage is dependant upon the pH of the wine. Therefore, the higher the pH a wine has, the less effective the SO2.

2019年12月23日 · Below is a chart showing the required free SO2 necessary to achieve 0.8ppm molecular SO2. Over time, the free SO2 will react with compounds in the wine and oxygen entering the wine which will gradually reduce the amount of free SO2 present.

The recommended level of molecular SO2 for red wines is 0.5ppm (mg/L), for white wines is 0.8ppm (mg/L) and dessert wines is up to 1.5ppm (mg/L) . You can use this table to determine how much Free SO2 is required to protect your wine, based on its pH. Free SO2 over 50ppm (mg/L) can be tasted and detected in the nose.

The following table shows the percent of the Free SO2 that is present as molecular SO2 for different pH levels in wine. ... What the table says is that you need 9.45 times as much Free SO2 if your wine has a pH of 4.0 as you would if the same wine had a pH of 3.0.

MOLECULAR SO2 and pH Free SO2 exists in a pH-dependent equilibrium in wine as follows: Molecular SO2 ↔ HSO3 -