ELIMINATION OF DISTURBING EFFECT CAUSED BY SULPHUR DIOXIDE FOR SULPHUR DETERMINATION IN WINES BY ICP-OES

Abstract

For wine samples and other acidic sulphite solutions it was found that sulphur determination by means of ICP-OES technique had a positive error. The elimination of the problem succeded by converting the physically dissolved SO₂ with an alkali to ionic S(IV) forms, oxidizing S(IV) with iodine to S(VI) or binding free SO₂ with formaldehyde. The methods developed are suitable for serial tests and their accuracy meets the practical requirements.

Keywords:

• Sulphur
• Wine
• ICP-OES
• Disturbing effect of sulphur dioxide
• Sample preparation

Acknowledgments