Czech J. Food Sci., 2014, 32(3):232-240 | DOI: 10.17221/323/2013-CJFS

A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storageOriginal Paper

Irena JANČÁŘOVÁ¹, Luděk JANČÁŘ², Alice NÁPLAVOVÁ², Vlastimil KUBÁŇ³

¹ Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Czech Republic

² Department of Chemistry, Faculty of Education, Masaryk University, Brno, Czech Republic

³ Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic

The content of free SO₂ (1.3-37.9 mg/l and 5.3-19.7 mg/l for 2009 and 2010) and total SO₂ (38.3-272.0 mg/l and 52.0-102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results of free SO₂ found using the commercial SO₂ reagent were higher than our results since the reagent determined not only free SO₂ but also reductones. The content of titrated acids was constant with a very moderate time decrease and the values were on average about 9.1-5.3 g/l (2009) and 13.1-7.9 g/l (2010). Similarly, the content of tartaric acid was nearly constant and the values were on average about 2.37-1.47 g/l (2009) and 6.65-2.69 g/l (2010). The percentage ratio of tartaric acid in the content of titrated acids is also constant (average 24.39%-38.6% for individual wines).

Keywords: sulphuration; titrated acids; tartaric acid

Published: June 30, 2014  Show citation