The Ripper determination of Sulfur Dioxide (SO2) is based on the oxidation-reduction reaction between Iodine and sulfur dioxide. To determine the free SO2 content, the wine is titrated with iodine using starch as an indicator. To determine the total SO2 content, the bound SO2 is released with a strong base, and titrated with iodine using starch as an indicator.
Free sulfur dioxide is a measure of the amount of SO2 that is not bound to other molecules, and is used to calculate molecular SO2. Sulfur Dioxide is used throughout all stages of the winemaking process to prevent oxidation and microbial growth. Excessive amounts of SO2 can inhibit fermentation and cause undesirable sensory effects.
We achieve economies of scale here at ETS based on the volume of samples
processed at a given time. As a consequence we are pleased to pass these
savings on to our customers, offering discounts for multiple sample
submissions. These discounts apply only to samples submitted at the same