Analytical Method: Sulfite in cider (Brewery)

Instruments and Reagents:

Cat.No. 173016  Spectroquant® VIS Spectrophotometer Prove 100 or

Cat.No. 173017  Spectroquant® UV/VIS Spectrophotometer Prove 300 or

Cat.No. 173018  Spectroquant® UV/VIS Spectrophotometer Prove 600 or

Cat.No. 109748  Spectroquant® Photometer NOVA 30 or

Cat.No. 109751  Spectroquant® Photometer NOVA 60 or

Cat.No. 173632  Spectroquant® Colorimeter Move 100

Cat.No. 114946  Rectangular cells 10 mm and/or

Cat.No. 114947  Rectangular cells 20 mm and/or

Cat.No. 114944  Rectangular cells 50 mm
Cat.No. 114394  Spectroquant® Sulfite Cell Test
Cat.No. 101746  Spectroquant® Sulfite Test
Cat.No. 109137  Sodium hydroxide solution 1 mol/l
Cat.No. 116754  Water for analysis
 
Sample preparation:
Adjust 100 ml fresh sample to pH 6.5 - 7.5 using a pH-meter and sodium hydroxide solution. Carry out this process rapidly in order to limit contact of the sample with air. Place the neutralised solution in a volumetric flask and make up to the 1-l mark with boiled, oxygen-free water for analysis and mix.
 
Analysis:
Determine with the above mentioned test kits.
 
Calculation:
Sulfite content in mg/l SO3 = analysis result in mg/l SO3 x 10
 
Procedural comparison:
The sample was analysed using the distillation method and the total amount of sulfurous acid determined.
136 mg/l sulfite was found. Using the method described above, the average sulfite concentration determined (mean of 3 analyses) was 145 mg/l.
 
Literature references:
Jakob, L: Allgemeine Deutsche Weinfachzeitung 107, 1163-1184 (1971)
Hennig, Jakob: Untersuchungsmethoden für Wein und ähnliche Getränke. Verlag Eugen Ulmer, Stuttgart 1973.
Alfred Schmitt: Aktuelle Weinanalytik 2.Auflage 1983, Verlag Heller Chemie- und Verwaltungsgesellschaft mbH, Schwäbisch-Hall

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