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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.

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Full absorption spectra of colored solution with 0–100 ppm of model wine solution. Vertical lines illustrate the maximum absorbance obtained, and the absorbance at 532 nm.
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f7-sensors-12-10759: Full absorption spectra of colored solution with 0–100 ppm of model wine solution. Vertical lines illustrate the maximum absorbance obtained, and the absorbance at 532 nm.

Mentions: Figure 7 illustrates the full absorbance spectra of each of the colored solutions (0, 1, 10, 20, 30 → 100 ppm of sulfites). The resulting calibration curves for the maximum absorbance and the absorbance at 532 nm can be seen in Figure 8. These calibration curves show that the absorbance is linear, at both positions of the spectra (with an R2 of 0.9977 at 532 nm and 0.9983 at the maximum peak) and hence the results obtained in cuvette were suitable for use within the fiber sensing platform.


Sensing free sulfur dioxide in wine.

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

Full absorption spectra of colored solution with 0–100 ppm of model wine solution. Vertical lines illustrate the maximum absorbance obtained, and the absorbance at 532 nm.
© Copyright Policy
Related In: Results  -  Collection

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

f7-sensors-12-10759: Full absorption spectra of colored solution with 0–100 ppm of model wine solution. Vertical lines illustrate the maximum absorbance obtained, and the absorbance at 532 nm.
Mentions: Figure 7 illustrates the full absorbance spectra of each of the colored solutions (0, 1, 10, 20, 30 → 100 ppm of sulfites). The resulting calibration curves for the maximum absorbance and the absorbance at 532 nm can be seen in Figure 8. These calibration curves show that the absorbance is linear, at both positions of the spectra (with an R2 of 0.9977 at 532 nm and 0.9983 at the maximum peak) and hence the results obtained in cuvette were suitable for use within the fiber sensing platform.

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