Sensing Free Sulfur Dioxide in Wine

Sensors

Tanya M. Monro¹  Rachel L. Moore¹  Mai-Chi Nguyen¹  Heike Ebendorff-Heidepriem¹  George K. Skouroumounis²  Gordon M. Elsey² 

[1] Institute for Photonics & Advanced Sensing and School of Chemistry & Physics, The University of Adelaide, Adelaide, SA 5005, Australia; E-Mails:;School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia; E-Mails:

关键词: sulfur dioxide;    potassium (sodium) metabisulfite;    wine;    microstructured optical fiber;    sensors;    wine sensing;    pararosaniline;   

DOI  :  10.3390/s120810759

来源: mdpi

【 摘 要 】

Sulfur dioxide (SO₂) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO₂ over time, resulting in wines with little SO₂ protection. Furthermore, SO₂ and sulfiting agents are known to be allergens to many individuals and for that reason their levels need to be monitored and regulated in final wine products. Many of the current techniques for monitoring SO₂ in wine require the SO₂ to be separated from the wine prior to analysis. This investigation demonstrates a technique capable of measuring free sulfite concentrations in low volume liquid samples in white wine. This approach adapts a known colorimetric reaction to a suspended core optical fiber sensing platform, and exploits the interaction between guided light located within the fiber voids and a mixture of the wine sample and a colorimetric analyte. We have shown that this technique enables measurements to be made without dilution of the wine samples, thus paving the way towards real time in situ wine monitoring.

【 授权许可】

CC BY   
© 2012 by the authors; licensee MDPI, Basel, Switzerland.