Instead of tracking multiple barrels and tanks individually for free sulfite, total sulfite, acetic acid, and other compounds, the BioSystems free sulfite analysis kit offers a quick, reliable solution.  With this AOAC and OIV automated validated system, you can perform simultaneous analyses on multiple parameters—all from a single 3 mL sample. Just load the sample, select your desired tests, and press run. The system handles the rest, letting you focus on other tasks. 

Original Post Although used in winemaking for centuries, many consumers remain skeptical about the importance of sulfur dioxide (SO2) in creating shelf-stable wines. In our second video from the Gravity Wine House Chemical Analysis Laboratory, we discuss the role of added SO2 in wine freshness and flavor, as well as how to measure and maintain optimal SO2 levels in wine. Whether you’re an enology student looking to learn more about SO2 measurement or a wine drinker trying to understand the importance of this compound in your favorite beverage, join our chemists for another trip into the wine lab! Feel free to join our mailing list to receive updates and emails with new educational posts. The signup form can be found here.

Reduction is one of the most common problems in winemaking. Hydrogen sulfide and other volatile sulfur containing compounds (VSC) are generally produced during alcoholic fermentation but can also develop during storage, ageing and post-bottling. The aromas generated by these sulfur compounds are described as rotten egg, burnt rubber, skunky, burnt match, asparagus, onion and garlic. Additionally, they can impact mouthfeel and intensify other negative wine attributes such as bitterness and herbaceous characters. Their presence, when close to or above the sensory threshold, decreases wine aroma quality. For this reason, it is important to know how to prevent and treat this defect during the different stages of winemaking. READ MORE