Content of endogenous sulfur dioxide in wines

Authors

  • Vlastimil Kubáň Tomas Bata University in Zlí­n, Foculty of Technology, Department of Food Technology, Vavrečkova 275, 762 62 Zlí­n
  • Vlastimil Fic Tomas Bata University in Zlí­n, Foculty of Technology, Department of Analysis and Food Chemistry, Vavrečkova 275, 762 62 Zlí­n
  • Petr Marcinčák Bio-wine Mikulov, Ltd., Vinařská 1561/6, 692 01 Mikulov
  • Stanislav Kráčmar College of Business and Hotel Management, Department of Gastronomy, Bosonožská 9, 625 00 Brno
  • Jozef Golian Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/854

Keywords:

Endogenous sulfur dioxide, wine, reductons, iodemetric titration, spectrophotometry

Abstract

Content of free and total endogenous sulfur dioxide were evaluated by classical iodometric titration in must, during winemaking processes and in bio-wine. No exogenous sulfur dioxide was added in any technological operations to simplify the evaluations. In addition, the results were corrected on the content of reductons (total content of reducing substances). The results confirmed formation of endogenous sulfur dioxide from sulfur containing substances (sulfur containing amino acids etc.) in both experiments. Microbial sulfur dioxide is preferably bound to carbonyl substances. Only minor part is present in the free (active) form of the sulfur dioxide. In addition, total content of polyphenols (TPC) and total antioxidant capacity (TAC) were determined by spectrophotometry at the same time. A procedure OIV-MA-AS323-O4B: R 2009 was used. Contents of "free" and "total" sulfur dioxide (with/without correction on contents of reductons) and total content of reductones were determined after complexing the sulfur dioxide with formaldehyde. A standard spectrophotometric method using Folin-Ciocalteu reagent was applied for determination of total content of polyphenolics (TPC) at 765 nm after 60 min incubation. The results were expressed as tannin equivalents (in mg.L-1). A standard DPPH (2,2´-difenyl-1-picrylhydrazyl dissolved in methanol) spectrophotometric method was applied for determination of total antioxidant capacity (TAC) at 515 nm. Depletion of the color intensity was measured after 60 min incubation against blank (methanol) and absorbance decrease Δ(A) = (A0 - A1)/A0 was calculated and used for construction of calibration curve. The TAC values were expressed as ascorbic acid concentrations (in mg.L-1).

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Published

2018-03-13

How to Cite

Kubáň, V. ., Fic, V. ., Marcinčák, P. ., Kráčmar, S. ., & Golian, J. . (2018). Content of endogenous sulfur dioxide in wines. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 241-247. https://doi.org/10.5219/854

Issue

Vol. 12 No. 1 (2018): Potravinarstvo Slovak Journal of Food Sciences

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