Premium
Sulphite‐binding power of wines and ciders. II. Theoretical consideration and calculation of sulphite‐binding equilibra
Author(s) -
Burroughs Leonard F.,
Sparks Arthur H.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240212
Subject(s) - wine , chemistry , chromatography , fractionation , organic chemistry , food science
The Law of Mass Action is used to explain the SO 2 ‐binding behaviour of carbonyl compounds in wines and ciders and to calculate the contribution of each carbonyl compound to the SO 2 ‐binding power of the system. On a model wine the calculated graph of bound SO 2 with increasing concentration of free SO 2 agreed closely with experimental determinations. Fractionation of the model wine on a column of Dowex 1 (bisulphite) gave good recoveries (95 to 103.5%) of the individual components.