Aeration Oxidation is used for the determination of free and total sulfur dioxide (SO2). The sample is first acidified to release SO2 gas, or in the case of total sulfur dioxide the sample is heated to free up bound SO2 and then acidified. The SO2 is removed from the sample by a stream of air, and then passed through a solution of hydrogen peroxide (H2O2). The hydrogen peroxide reacts with the SO2 gas to form sulfuric acid (H2SO4). Titration of the hydrogen peroxide/sulfuric acid solution with a base allows for the determination of free sulfur dioxide and total sulfur dioxide concentration.
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