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MATERIAL AND REAGENTS
1 SO2 F. PAUL DISTILLER
1 TRIPOD FOOT SUPPORT DUR-AL 700x12 MM
1 DOUBLE WALNUT
1 UNIVERSAL CLAMP W/NUT
2 CLAMP JOINT 35 mm
3 SILICONE TUBE 7x11 mm
1 AIR MICROPUMP
1 BUTANE LIGHTER 11 MM
SODIUM HYDROXIDE 0.01 M
MIXED INDICATOR 4.4
HYDROGEN PEROXIDE 0.9% (3 Vol)
Ortho-PHOSPHORIC ACID 85%
OPERATIONAL TECHNIQUE
FREE SULFUR (Free SO2):
1- In the bubbler flask (pear shape), place 10 ml of 0.9% HYDROGEN PEROXIDE and a few drops of MIXED INDICATOR 4.4. Put the flask in place and hold it with the clamp.
2- In the spherical flask (250 mL) place 30 ml of the WINE to be analyzed and 10 ml of 85% ortho-PHOSPHORIC ACID. Put it in place without delay and put on the clamp.
3- Make air bubble for approximately 20 minutes, insufflating with a compressor or sucking with a vacuum pump.
4- Remove the bubbler flask and titrate it with 0.01 M SODIUM HYDROXIDE until olive green color. Record the volume spent of the burette and multiply it by 10.7. We thus obtain the free SO2 expressed in mg/L.
TOTAL SULFUR (Total SO2):
- Proceed in the same way as for FREE SULFUR but with applying heat in the wine sample using a bunsen burner or heating blanket.
OBSERVATIONS
See Paul Distiller