Determination of total and free sulfur dioxide in wine by flow injection analysis and gas-diffusion using p-aminoazobenzene as the colorimetric reagent

Bartrolı́, Jordi; Escalada, Manel.; Jimenez-Jorquera, Cecilia; Alonso, J.

doi:10.1021/ac00021a026

Cited by 51 publications

(18 citation statements)

References 26 publications

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“…Sample pretreatment is only required for releasing bound SO2 and it consists of a basic hydrolysis. Gas diffusion (Azevedo et al, 1999;Silva et al, 1998;Kuban et al, 1998;Araujo et al, 1998;Su et al, 1998;Decnop-Weever and Kraak, 1997;Lin and Hobo, 1996;García-Prieto et al, 1994;Thanh et al, 1994;Huang et al, 1992;Bartroli et al, 1991;Mana and Spohn, 2001;Segundo and Rangel, 2001;Segundo et al, 2000;Cardwell and Christophersen, 2000;Atanassov et al, 2000) is the most common separation technique if removal of the analyte from the matrix is required. The use of this technique provides slightly higher average precision (2.3% vs. 3.3%) than do other separation techniques such as pervaporation Mataix and Luque de Castro, 1998), evaporation (Zhi et al, 1995), or ion exchange (Richter et al, 1993).…”

Section: Continuous Methodsmentioning

confidence: 99%

Analytical Methods in Wineries: Is It Time to Change?

Castro

Pérez-Juan²

2005

Food Reviews International

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A review of the methods for the most common parameters determined in wine-namely, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color-reported in the last 10 years is presented here. The definition of the given parameter, official and usual methods in wineries appear at the beginning of each section, followed by the methods reported in the last decade divided into discontinuous and continuous methods, the latter also are grouped in nonchromatographic and chromatographic methods because of the typical characteristics of each subgroup. A critical comparison between continuous and discontinuous methods for the given parameter ends each section. Tables summarizing the features of the methods and a conclusions section may help users to select the most appropriate method and also to know the state-of-the-art of analytical methods in this area. Keywords Parameters, Official methods, Usual methods, Non chromatographic methods, Chromatographic methodsWine is a product with a very complex composition. Among the large number of substances found in wine, many are at very low concentrations even though they play a main role in wine characteristics, evolution, and/or quality. A complete analysis of wine is a time-consuming process, but it yields the necessary information for both elaboration of a quality product and conservation under proper conditions. Usually, the number of parameters to be analyzed is simplified as a function of the aim, the commonest being either to know the evolution of the process or to fulfill food laws. The more detailed the analysis is, the better knowledge of the wine is achieved, but a compromise between time and information requirements must be established in order to guarantee a given quality with minimum cost. Therefore, only a few parameters are periodically checked. Between them, the most common are: soluble solids, reducing sugars, alcoholic degree, pH, total and volatile acidity, sulfur dioxide, color, polyphenol index, iron, and organic acids.Most analytical methods for monitoring wine composition recognized by the international community as official methods of analysis are manual methods with high robustness and precision, even though more recent methods may be based on modern automated instrumental techniques. Nevertheless, the manual methods are slow, tedious, and require a high level of human participation. Thus, their application is a balance between the number of parameters required for monitoring wine production, frequency of analysis, and cost of human and material resources. The new faster methods, which usually have the appropriate sensitivity, selectivity, and precision, can circumvent the problem created by the large number of samples to be analyzed in order to guarantee proper monitoring of wine production. In the last 10 years, rapid and high sample throughput methods of analysis have been developed. It is interesting to know the features of these new methods-mainly in terms of accuracy and preci...

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Section: Continuous Methodsmentioning

confidence: 99%

Analytical Methods in Wineries: Is It Time to Change?

Castro

Pérez-Juan²

2005

Food Reviews International

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“…Reported methods for the determination of sulphite and sulphur dioxide in wines are based on colorimetric procedures [1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22], direct amperometry [16,17], indirect amperometry [18,19,20,21,22], chemiluminescence [23,24,25,26], conductometry [27,28], direct potentiometry [29] and coulometry [30]. With the exception of the enzymatic methods [12,18,19,20,21], SO 2 must be separated from its original matrix in order to minimise the effect of potential interference.…”

Section: Introductionmentioning

confidence: 99%

Use of a copper electrode in alkaline medium as an amperometric sensor for sulphite in a flow-through configuration

Corbo

Bertotti

2002

Analytical and Bioanalytical Chemistry

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A flow injection analysis (FIA) method has been developed for the determination of sulphite in beverages. The method is based on the amperometric detection (0.60 V vs Ag/AgCl (sat. NaCl)) of the analyte at a copper surface in an alkaline medium (1 M NaOH solution) with a manifold that incorporates flow extraction of sulphite as SO2 through a PTFE membrane. Under optimal experimental conditions the peak current response increases linearly with sulphite concentration over the range from 1.0 to 5.0 mM. The repeatability of the electrode response in the FIA configuration was evaluated as 4% ( n =20), the limit of detection of the method was 0.04 mM (S/N =3) and the analytical frequency was 50 h(-1). Since ethanol is also electroactive and permeates through the PTFE membrane, a strategy involving in a first step measurements of only ethanol by manipulating the pH of the donor stream was employed for wine samples. Then, both ethanol and sulphite were measured at the copper electrode at 0.40 V vs Ag/AgCl (sat. NaCl) and the sulphite concentration was determined by difference. Results for 3 different beverage samples (alcoholic and non-alcoholic) showed excellent agreement with the ones obtained by using a recommended procedure for sulphite analysis.

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“…To automate these determinations, some flow injection methodologies have been proposed [2][3][4][5][6][7][8][9][10][11]. These methods involve the acidic conversion of the analytes, present in different forms, to CO 2 and SO 2 , and subsequent in-line separation of the gaseous species from the sample matrix, resorting to a gas-diffusion process.…”

Section: Introductionmentioning

confidence: 99%

“…These methods involve the acidic conversion of the analytes, present in different forms, to CO 2 and SO 2 , and subsequent in-line separation of the gaseous species from the sample matrix, resorting to a gas-diffusion process. Afterwards, the analytes could be detected in the acceptor stream using either spectrophotometric [2][3][4][5][6][7], electrochemical [7][8][9] or a chemiluminescence detection [10,11]. Spectrophotometric detection of CO 2 is based on the decolorization of an acid base indicator in low capacity buffer stream.…”

Section: Introductionmentioning

confidence: 99%

“…Although the reaction is not specific, the use of the gas diffusion process excludes the possible interference of most sample components, except sulphur dioxide, which also diffuses through the membrane. Spectrophotometric determination of SO 2 was based on the colorimetric reaction of SO 2 with formaldehyde and p-rosaniline [2,6,12] or p-aminoazobenzene [5], with iodine [7], or with malachite green [4]. Regarding electrochemical detection, potentiometry [7,9] and amperometry [8] were used.…”

Section: Introductionmentioning

confidence: 99%

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Spectrophotometric determination of carbon dioxide and sulphur dioxide in wines by flow injection

et al. 2000

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Abstract. Flow injection analysis (FIA) methods for the spectrophotometric determination of CO 2 and SO 2 in wines are described. The determination of CO 2 is based on the colour change of a low capacity buffer (containing an acid-base indicator) due to the dissolved carbon dioxide. The determination of SO 2 is based on the decoloration of malachite green by sulphur dioxide. Two FIA manifolds are presented; one for the determination of CO 2 in sparkling wines and another for the simultaneous determination of CO 2 and SO 2 in table wines. The analytes are isolated inside the manifold from the sample matrix using gas-diffusion units. Regression equations (FIA versus reference methods) showed no statistical difference, at 95 % confidence level, between the two sets of results for both determinations; additionally, for the determination of CO 2 , recovery values between 93.5 % and 111 % were found. RSD lower than 4.5 % for SO 2 and 2.4 % for the CO 2 determination were found. The sampling rates achieved were: 30 h -1 for the uniparametric system and 40 h -1 for the biparametric system. The single determination manifold is applicable in the concentration ranges of 0.5 to 4 g L -1 of CO 2 , and the simultaneous determination manifold in the range of 0.25 to 3 g L -1 of CO 2 and 0.05 to 0.3 g L -1 of SO 2 .

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Determination of total and free sulfur dioxide in wine by flow injection analysis and gas-diffusion using p-aminoazobenzene as the colorimetric reagent

Abstract: The results are shown in Table IV. The contents of Mn, Fe, Zn, and Cu obtained are in good agreement with the reference values.

Cited by 51 publications

References 26 publications

Analytical Methods in Wineries: Is It Time to Change?

Analytical Methods in Wineries: Is It Time to Change?

Use of a copper electrode in alkaline medium as an amperometric sensor for sulphite in a flow-through configuration

Spectrophotometric determination of carbon dioxide and sulphur dioxide in wines by flow injection

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