A Direct HPLC Analysis of Total Sulfur Dioxide in Wine

1 January 1987

journal article
Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture

Vol. 38 (1) , 28-34
https://doi.org/10.5344/ajev.1987.38.1.28

Abstract

A rapid (less than 25 min) method for determination of total sulfur dioxide (SO₂) in must or wine has been developed employing a Dionex 2010i ion chromatograph with anion exchange column and conductivity detector. A distillation step is avoided by diluting the filtered sample with 0.1 N NaOH:0.1% formaldehyde to an SO₂ level of 5 to 25 mg/L and eluting with a carbonate/bicarbonate buffer (pH 9.6). Recovery from sulfite-spiked must :samples by ion chromatography was 94% to 118%. High performance liquid chromatography-ion chromatography (HPLC-IC) analysis measured 83% to 110% total SO₂ compared to the official Modified Monier-Williams method, and the results were not significantly different (p < 0.01 ). With attention to sample dilution and detector attenuation, sulfate, tartrate, and malate can be determined simultaneously, making this a useful technique for following SO₂ throughout winemaking, cellar treatment, and storage, as well as characterizing acid profiles.

Keywords

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