A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage
2014
Jancarova, I., Mendel University in Brno (Czech Republic). Dept. of Chemistry and Biochemistry | Jancar, L., Masaryk University, Brno (Czech Republic). Dept. of Chemistry | Naplavova, A., Masaryk University, Brno (Czech Republic). Dept. of Chemistry | Kuban, V., Tomas Bata University, Zlin (Czech Republic). Dept. of Food Technology
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).
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