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Variety, fruit condition, temp, pH, amount of solids, substrate level and
air exposure
No enzyme
Phenolic Quinone
Compound oxidation dark colored
colorless
oxidation in white wine
Properties of SO2
pH dependent equilibrium
Ionization
¾ In aqueous SO2 dissociates according to following equilibrium
¾
¾ SO2 gas + H2O SO2. H2O molecular SO2 ( volatile) odorous
pKa1 (1.77)
¾ SO2. H20 H+ + HSO3- bisulfite ion
¾ pKa2 (7.2)
¾ HSO3- H+ + SO3= Sulfite ion
Dissociation of SO2
Distribution of free SO2 at various pH’s
Molecular SO2
¾ Most important form due to antimicrobial action, need to
maintain 0.8ppm
¾ It is volatile:
¾ a) contributes to odor and b) is lost as vapor
Volatile
Quinone Phenol
SO2 as antioxidant
¾ SO2 inhibits enzymatic oxidation (must) SO2
PPO
Phenol Quinone
Oxidation
SO2 as Antioxidant
¾ Auto oxidation
SO4
Oxidation SO2
Acetaldehyde
How SO2 is used?
¾ Liquefied gas under pressure:
Formula
Amount of PMS = target SO2 ppm x volume of wine (L)
¾ (g) 0.5 1000
¾ = 50 x 2000
¾ 0.5 1000
¾ = 200 grams
SO2 application in winemaking
Harvest to Fermenter
¾ Decide whether to add SO2. Addition of small amount is
recommended
¾ Combustion of 5 grams of
sulfur in a 225 liter wooden
barrel increases so2 in wine
from 10-20 ppm ( Chatonnet et
ai,1993)
Questions?