Sensing Free Sulfur Dioxide in Wine
| Autor: | Heike Ebendorff-Heidepriem, Rachel L. Moore, Tanya M. Monro, M. Nguyen, George K. Skouroumounis, Gordon M. Elsey, Dennis K. Taylor |
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| Přispěvatelé: | Monro, Tanya M, Moore, Rachel L, Nguyen, Mai-Chi, Ebendorff-Heidepriem, Heike, Skouroumounis, George K, Elsey, Gordon M, Taylor, Dennis K |
| Rok vydání: | 2012 |
| Předmět: |
Analyte
potassium (sodium) metabisulfite Toluidines Coloring agents Microstructured optical fiber Pararosaniline Potassium (sodium) metabisulfite Sensors Sulfur dioxide Wine Wine sensing lcsh:Chemical technology sensors Biochemistry Article Analytical Chemistry chemistry.chemical_compound sulfur dioxide wine microstructured optical fiber wine sensing pararosaniline Sulfite Rosaniline Dyes Sulfites lcsh:TP1-1185 Electrical and Electronic Engineering Coloring Agents Instrumentation Optical Fibers Winemaking Chromatography Chemistry Spectrum Analysis Pulp and paper industry Atomic and Molecular Physics and Optics Low volume White Wine Colorimetry |
| Zdroj: | Sensors; Volume 12; Issue 8; Pages: 10759-10773 Sensors (Basel, Switzerland) Sensors, Vol 12, Iss 8, Pp 10759-10773 (2012) |
| ISSN: | 1424-8220 |
| DOI: | 10.3390/s120810759 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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