Sulfurization of mash and must
For sulfurization of the mash and the must, SO2
is normally added from a gas cylinder. «Sulfurous
acid» is one of the most important must treatment
agents. White wines normally have a higher SO2
content than red wines.
The precise role of sulfurous acid is:
- Inhibiting or killing unwanted microorganisms
- Inhibiting the oxidation enzymes (polyphenoloxidases)
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Analysis of wine by titration
Please note that ascorbic acid (vitamin C) is also
determined in this analysis if present. Therefore ascorbic
acid must be determined separately and the result corrected
accordingly.
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Product information
Send
me product information! |
Get more information
- Find more details in Metrohm's Application
Bulletin 225
(Info
Center)
- All details can be found in Metrohm's
Wine PAC Method 8 – D 1 Total sulfurous
acid (SO2), orienting Ripper method
. The Wine PAC is included in the
scope of the Wine Titrino.
- Send
us your request!
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Tips
- Sample preparation: The
use of the advanced system facilitates the sample
preparation. Additionally the dosing of the auxiliary
solutions is automated.
- Methods: The Wine
PAC contains all the necessary documentation
(in printed form and on CD as handy PDF-files) for
carrying out this and many more applications easily.
You also get a memory card containing the methods
for your Titrino. Titrando users can easily convert
the methods.
-
Validation: For the Validation of Metrohm titrators
(potentiometric) according to GLP/ISO 9001 see our Application Bulletin
252 (Info
Center).
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Food
Analysis 
