Methods for determination of so2 and reducing sugars in wines and alcoholic beverages

  • Violeta Ivanova-Petropulos Faculty of Agriculture, University "Goce Delcev" - Stip, Republic of Macedonia
  • Dragana Petruseva Faculty of Agriculture, University "Goce Delcev" - Stip, Republic of Macedonia
  • Sasa Mitrev Faculty of Agriculture, University "Goce Delcev" - Stip, Republic of Macedonia

Abstract

In this study, volumetric methods for determination of SO2 (free and total) and reducing sugars in wines and alcoholic beverages were optimized and validated. The linearity, accuracy and precision of the methods were confirmed using standard solutions of SO2 and reducing sugars (fructose and glucose) prepared in appropriate concentration range, as well as with low, medium and high concentrations. Additionally, the accuracy of the methods was checked by standard additions. Repeatability and reproducibility of the methods was confirmed with repeated analyses of real samples, wines and alcoholic beverages. Obtained results for both methods presented satisfactory accuracy and precision, suggesting that these methods are appropriate for analysis of wines and alcoholic beverages

References

Ivanova-Petropulos V., Mitrev S. (2014). Determination of SO2 and total sugars in Macedonian wines. Yearbook - Faculty of Agriculture, 12, 7-18.

Ivanova-Petropulos V., Ricci A., Nedelkovski D., Dimovska V., Parpinnelo G.P., Versari A. (2015). Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines. Food Chemistry, 171, 414-420.

Vahl J.E., Converse J. E. (1980). Ripper procedure for determining sulfur dioxide in Wine: Collaborative study, Journal – Association of Official Analytical Chemists, 63, 194-9.

Published
2016-02-05