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Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances

机译：用两种不同的仪器仪器测试葡萄酒中的总二氧化硫含量：分析性能的比较

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摘要

Sulphur dioxide (SO2) is widely used during winemaking and storage for its sterilizing and antibacterial properties. Despite its considerable advantages, it is moderately used because of the negative effects on human health and the sensory properties of wine. Therefore, according to the current legislation, the control of its content becomes essential to ensure its effectiveness and consumer health's protection. The aim of this work was to test the efficiency of a new multiple distiller comparing the accuracy, precision and repeatability of the results obtained with those deriving from the application of the official method. Analyses on standard solutions and wines have highlighted the advantages deriving from the use of the new instrument, particularly at concentrations of normal oenological use (> 50 mg SO2/L). However, the reliability at low concentrations (< 40 mg SO2/L) should be improved due to the growing interest of consumers for "without added chemicals" wines.
机译：二氧化硫（SO2）在酿酒和储存期间广泛应用于其灭菌和抗菌性质。 尽管有相当大的优势，但由于对人类健康的负面影响和葡萄酒的感官特性，它是适度使用的。 因此，根据目前的立法，对其内容的控制变得至关重要，以确保其有效性和消费者健康的保护。 这项工作的目的是测试新的多蒸馏器的效率，比较与官方方法应用得出的结果的准确性，精度和可重复性。 标准解决方案和葡萄酒的分析突出了新仪器使用的优势，特别是常规卵牙语使用的浓度（> 50mg SO2 / L）。 然而，由于消费者的利益越来越多，应改善低浓度（<40mg SO2 / L）的可靠性，因为“没有添加化学品”葡萄酒。

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