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Determination of 'Available' Molecul...

Jenkins, Todd.

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Determination of 'Available' Molecular and Free Sulfur Dioxide in Wine: A Comparison of Traditional and Novel Methods with Headspace Gas Chromatography Sulfur Chemiluminescence Detection.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Determination of 'Available' Molecular and Free Sulfur Dioxide in Wine: A Comparison of Traditional and Novel Methods with Headspace Gas Chromatography Sulfur Chemiluminescence Detection./
Author:	Jenkins, Todd.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2018,
Description:	93 p.
Notes:	Source: Masters Abstracts International, Volume: 80-09.
Contained By:	Masters Abstracts International80-09.
Subject:	Food Science. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10936951
ISBN:	9780438929647

Determination of 'Available' Molecular and Free Sulfur Dioxide in Wine: A Comparison of Traditional and Novel Methods with Headspace Gas Chromatography Sulfur Chemiluminescence Detection.
Jenkins, Todd.

Determination of 'Available' Molecular and Free Sulfur Dioxide in Wine: A Comparison of Traditional and Novel Methods with Headspace Gas Chromatography Sulfur Chemiluminescence Detection. - Ann Arbor : ProQuest Dissertations & Theses, 2018 - 93 p.

Source: Masters Abstracts International, Volume: 80-09.

Thesis (M.S.)--University of California, Davis, 2018.

This item is not available from ProQuest Dissertations & Theses.

Sulfur dioxide (SO2) is perhaps the oldest and arguably the most important wine additive used in winemaking due to its antioxidant, antimicrobial, and enzyme inhibiting properties. Conventional analytical methods such as the Ripper titration, Aeration-Oxidation (A-O), as well as other methods have been developed and employed widely for the quantitative analysis of SO 2 in wine. However, it is clear that a large fraction of the free SO 2 reported by these procedures is not actually 'available' for protecting wine due to the effects of weak binding with anthocyanins, and other common compounds present in the wine matrix. A recently developed method for measuring molecular and 'free' SO2 in wine using gas detection tubes (HS-GDT) demonstrated that levels of free SO 2 as determined by standard methods overestimate the free SO2 in many wines. However, the gas detection tube method has not been widely adopted due to its complexity, especially for multiple samples. We describe an automated analytical strategy based on static headspace gas chromatography utilizing sulfur chemiluminescence detection technology (HS-GC-SCD) to obtain what we define as the 'available' molecular and free levels of SO2 in wine. The HS-GC-SCD method proposed requires minimal sample preparation, can be automated, offers high precision, low limits of detection (0.033 mg/L molecular SO2) and can achieve results in as little as 8 minutes when the pH and ethanol concentration of the sample is known. In a direct comparison of the A-O, Ripper, HS-GC-SCD, and HS-GDT methods on a diverse set of wine samples, it is shown that the HS-GC method delivers comparable results to the HS-GDT method (r2 = 0.894), and achieves higher precision (RSD = 3.72%). Aside from a relatively high upfront cost for a GC system, the instrument's flexibility for other procedures, stability, and low operating costs per sample present opportunities for adoption by medium to large-sized operations. Additionally, direct measurement molecular and truly free SO2 may serve as a better predictor of wine aging and microbial stability and may be a useful tool for further research.

ISBN: 9780438929647Subjects--Topical Terms:

890841
Food Science.
Subjects--Index Terms:

Available SO2

Determination of 'Available' Molecular and Free Sulfur Dioxide in Wine: A Comparison of Traditional and Novel Methods with Headspace Gas Chromatography Sulfur Chemiluminescence Detection.
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500 $a Publisher info.: Dissertation/Thesis.
500 $a Advisor: Waterhouse, Andrew.
502 $a Thesis (M.S.)--University of California, Davis, 2018.
506 $a This item is not available from ProQuest Dissertations & Theses.
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520 $a Sulfur dioxide (SO2) is perhaps the oldest and arguably the most important wine additive used in winemaking due to its antioxidant, antimicrobial, and enzyme inhibiting properties. Conventional analytical methods such as the Ripper titration, Aeration-Oxidation (A-O), as well as other methods have been developed and employed widely for the quantitative analysis of SO 2 in wine. However, it is clear that a large fraction of the free SO 2 reported by these procedures is not actually 'available' for protecting wine due to the effects of weak binding with anthocyanins, and other common compounds present in the wine matrix. A recently developed method for measuring molecular and 'free' SO2 in wine using gas detection tubes (HS-GDT) demonstrated that levels of free SO 2 as determined by standard methods overestimate the free SO2 in many wines. However, the gas detection tube method has not been widely adopted due to its complexity, especially for multiple samples. We describe an automated analytical strategy based on static headspace gas chromatography utilizing sulfur chemiluminescence detection technology (HS-GC-SCD) to obtain what we define as the 'available' molecular and free levels of SO2 in wine. The HS-GC-SCD method proposed requires minimal sample preparation, can be automated, offers high precision, low limits of detection (0.033 mg/L molecular SO2) and can achieve results in as little as 8 minutes when the pH and ethanol concentration of the sample is known. In a direct comparison of the A-O, Ripper, HS-GC-SCD, and HS-GDT methods on a diverse set of wine samples, it is shown that the HS-GC method delivers comparable results to the HS-GDT method (r2 = 0.894), and achieves higher precision (RSD = 3.72%). Aside from a relatively high upfront cost for a GC system, the instrument's flexibility for other procedures, stability, and low operating costs per sample present opportunities for adoption by medium to large-sized operations. Additionally, direct measurement molecular and truly free SO2 may serve as a better predictor of wine aging and microbial stability and may be a useful tool for further research.
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653 $a Headspace SO2
653 $a Sulfur chemiluminescence
653 $a Sulfur dioxide
653 $a Wine
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710 2 $a University of California, Davis. $b Viticulture and Enology. $3 3350242
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