Determination of free and total sulfur dioxide in wine samples by vapour-generation inductively coupled plasma–optical-emission spectrometry

Čmelík, Jiří; Machát, Jiří; Niedobová, Eva; Otruba, Vı́tĕzslav; Kanický, Viktor

doi:10.1007/s00216-005-3382-2

Cited by 28 publications

(8 citation statements)

References 23 publications

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“…For example, the RF strain‐fermented mulberry wine showed the highest alcohol content, followed by the wine fermented by RV wine and ES wine. Free sulfur in wine is mainly comprised inorganic compounds, including SO 2 , H 2 SO 3 ,

{HSO}_{3}^{-}

, and

{SO}_{3}^{2 -}

(Čmelík, Machát, Niedobová, Otruba, & Kanický, ). It was observed that these mulberry wine samples contained the similar content of the free sulfur.…”

Section: Resultsmentioning

confidence: 99%

Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts

Ouyang

Zhu

Liu

et al. 2017

J Food Process Preserv

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This study investigated the volatile composition and color attributes of mulberry wine fermented by three yeast strains, including Red Fruit (RF), Red Vintage (RV), and ES488 (ES). Results showed different yeasts altered the physicochemical properties, volatile composition, and color attributes of the samples. The highest contents of total phenol and total anthocyanins were observed in ES wine and RF wine, respectively. Higher level on alcohols, terpenes, and benzenes together with lower concentration on carbonyl compounds was observed in RV wine. Esters were the most abundant volatiles, and the total esters' concentration was similar among these samples. The primary aroma in mulberry wine was floral and caramel flavors. The RV wine exhibited higher level on the fruity and chemical aromas. Additionally, the RV wine possessed higher brightness, lower red color, and color intensity. Color contribution from the copigmented and polymerized anthocyanins was significantly improved in RV wine and ES wine, respectively. Practical applications Different yeast strains during mulberry wine fermentation played an important role in affecting the composition of volatiles and color attributes, which further determines the overall quality of mulberry wine. The findings from this study could provide useful reference on optimizing mulberry wine fermentation through selecting suitable yeast strains.

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{HSO}_{3}^{-}

, and

{SO}_{3}^{2 -}

(Čmelík, Machát, Niedobová, Otruba, & Kanický, ). It was observed that these mulberry wine samples contained the similar content of the free sulfur.…”

Section: Resultsmentioning

confidence: 99%

Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts

Ouyang

Zhu

Liu

et al. 2017

J Food Process Preserv

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“…The supernatants from centrifuged samples were assayed for total SO 2 , by improved iodometric titration [13]. Sulfite concentrations are expressed as SO 2 .…”

Section: Sulfite and Hydrogen Sulfide Assaysmentioning

confidence: 99%

Development of Saccharomyces cerevisiae Producing Higher Levels of Sulfur Dioxide and Glutathione to Improve Beer Flavor Stability

Chen

Yang

Zhang

et al. 2011

Appl Biochem Biotechnol

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Sulfur compounds, such as sulfite (SO(2)), hydrogen sulfide (H(2)S), and glutathione (GSH), play different roles in beer flavor stability. SO(2) and GSH have antiaging effects which are helpful to improve the flavor stability of beer, whereas H(2)S is undesirable to beer flavor because of its unpleasant aroma. Here, we report the development of Saccharomyces cerevisiae which produces higher levels of SO(2) and GSH but lower level of H(2)S to improve beer flavor stability by nongenetic engineering approaches. After two rounds of UV mutagenesis coupled with specific plate screening methods, one promising mutant named MV16 was obtained. Compared with the original strain, the SO(2) and GSH production of MV16 in fermenting liquor increased by 31% and 30.2%, respectively, while H(2)S content decreased by 74.9%, and the DPPH radical clearance and the resistance staling value of beer fermented by MV16 increased by 24.6% and 33.0%, respectively. The antioxidizability of the mutant was improved significantly. The strategy adopted in our study could be used to obtain S. cerevisiae of improved antiaging properties, and the mutant would be safe for public use.

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“…High concentrations of SO 2 inhibit the vinification process. 11 There are numerous methods for determining the concentration of SO 2 in wine. The two most common methods are the aeration−oxidation method and the Ripper method.…”

Section: Introductionmentioning

confidence: 99%

Development of an Electrochemical Sensing System for Wine Component Analysis

Begum

Morozumi

Kawaguchi

et al. 2021

ACS Food Sci. Technol.

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In this work, we developed a polyaniline (PANI)-modified electrochemical sensor chip via electrochemical polymerization that resists nonspecific adsorption for wine component (SO 2 , phenolic/organic acids) analysis using electrochemical analysis, cyclic voltammetry (CV). The red, rose, and white wines were clearly discriminated by the PANI sensor chip based on their components, and the detection was a reversible process. The standard solution was investigated electrochemically for the determination of SO 2 and compared with the standard Rankine method. The anodic peak currents were used for the SO 2 measurement, and a good correlation was obtained (R 2 = 0.9953). PANI electrode was characterized by electrochemical impedance spectroscopy (EIS). The charge transfer resistance (R ct ) decreased with decreasing pH. A miniaturized homemade Rankine apparatus was also developed for portable use in the on-site assessment of free and bound sulfur dioxide (SO 2 ) in wine. To our knowledge, this is the first report of a PANI-modified electrochemical sensor chip for wine component analysis.

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Determination of free and total sulfur dioxide in wine samples by vapour-generation inductively coupled plasma–optical-emission spectrometry

Cited by 28 publications

References 23 publications

Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts

Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts

Development of Saccharomyces cerevisiae Producing Higher Levels of Sulfur Dioxide and Glutathione to Improve Beer Flavor Stability

Development of an Electrochemical Sensing System for Wine Component Analysis

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