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Sensing free sulfur dioxide in wine.

Monro TM, Moore RL, Nguyen MC, Ebendorff-Heidepriem H, Skouroumounis GK, Elsey GM, Taylor DK - Sensors (Basel) (2012)

Bottom Line: These processes and others consume the SO(2) over time, resulting in wines with little SO(2) protection.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.

View Article: PubMed Central - PubMed

Affiliation: Institute for Photonics & Advanced Sensing and School of Chemistry & Physics, The University of Adelaide, Adelaide, SA 5005, Australia. tanya.monro@adelaide.edu.au

ABSTRACT
Sulfur dioxide (SO(2)) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO(2) over time, resulting in wines with little SO(2) protection. Furthermore, SO(2) 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 SO(2) in wine require the SO(2) 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.

Show MeSH
Calibration curve from 1–40 ppm using 6.24 × 10−4 mol/L PRA working solution in fiber 2.
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f10-sensors-12-10759: Calibration curve from 1–40 ppm using 6.24 × 10−4 mol/L PRA working solution in fiber 2.

Mentions: The calibration curve for fiber 2 is shown in Figure 10. This data is much less scattered due to the filtering of the sample (consistent with the hypothesis that in the previous results, large particulates may have adhered to the core), and the R2 value of the calibration curve is 0.9108. As the core of fiber 2 is smaller than fiber 1, the interaction between the sample and the light is higher and thus the calibration curve has a higher slope.


Sensing free sulfur dioxide in wine.

Monro TM, Moore RL, Nguyen MC, Ebendorff-Heidepriem H, Skouroumounis GK, Elsey GM, Taylor DK - Sensors (Basel) (2012)

Calibration curve from 1–40 ppm using 6.24 × 10−4 mol/L PRA working solution in fiber 2.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC3472855&req=5

f10-sensors-12-10759: Calibration curve from 1–40 ppm using 6.24 × 10−4 mol/L PRA working solution in fiber 2.
Mentions: The calibration curve for fiber 2 is shown in Figure 10. This data is much less scattered due to the filtering of the sample (consistent with the hypothesis that in the previous results, large particulates may have adhered to the core), and the R2 value of the calibration curve is 0.9108. As the core of fiber 2 is smaller than fiber 1, the interaction between the sample and the light is higher and thus the calibration curve has a higher slope.

Bottom Line: These processes and others consume the SO(2) over time, resulting in wines with little SO(2) protection.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.

View Article: PubMed Central - PubMed

Affiliation: Institute for Photonics & Advanced Sensing and School of Chemistry & Physics, The University of Adelaide, Adelaide, SA 5005, Australia. tanya.monro@adelaide.edu.au

ABSTRACT
Sulfur dioxide (SO(2)) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO(2) over time, resulting in wines with little SO(2) protection. Furthermore, SO(2) 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 SO(2) in wine require the SO(2) 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.

Show MeSH