sulphur dioxide (SO2)
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what are 4 advantages of using SO2
- antimicrobial = disrupts the respiration of organisms
- frees aroma and flavour = binds acetaldehydes
- antioxidant = oxidised in preference to other compounds
- antioxidase = destabilises enzymes that drive oxidation reactions.
what the chemistry behind oxidation and the reasoning for need SO2 additions
- p henol O2 > Quinone > PolymerisationBROWN
- colourless <SO2 colourless < condensation PIG
what forms does free SO2 exist in? and how much of free SO2 in wine do they tend to make up
molecular (SO2) between 6-0.6%, Bisulphite (HSO3 -2) 94-99%, Sulphite (SO3 - ) less than 0%
give a basic definition of each three forms of 'Free' SO2
- Molecular= provides active form against microbes, reacts with H2O2 during oxidation, volatile so contributes to colour and loss of vapour headspace
- bisulphite= binds with acetaldehyde, prevents browning - slows enzymes and converts quinones to phenols
- sulphites= low conc. reaction very slow
explain ascorbic acid as an alternative to SO2
(vit C) works as a reducing agent (antioxidant)
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