{"id":38356,"date":"2024-03-26T16:48:17","date_gmt":"2024-03-26T16:48:17","guid":{"rendered":"https:\/\/www.alicat.com\/?post_type=article&p=38356"},"modified":"2026-01-26T16:21:16","modified_gmt":"2026-01-26T16:21:16","slug":"so2-in-weinbereitung","status":"publish","type":"support","link":"https:\/\/www.alicat.com\/de\/support\/so2-in-winemaking\/","title":{"rendered":"Regulierung des SO2-Gehalts bei der Weinherstellung"},"content":{"rendered":"\n[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][et_pb_row _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]

Regulating SO2 levels in winemaking processes<\/h1>\n

SO2<\/sub>, sulfur dioxide<\/a>, is a very important additive to the winemaking process because of its antioxidant and antimicrobial properties. Thus, it makes wine fresher, inhibits unwanted growth of bacteria and yeast, and improves wine\u2019s storage length and shelf stability.<\/p>\n

This makes it important for wine manufacturers to use precise methods for measuring SO2<\/sub> levels and infusing more SO2<\/sub> into wine.\u00a0In the following, we will explain how to precisely measure and add SO2<\/sub> during winemaking processes.<\/p>\n

How to measure SO2<\/sub> levels in wine<\/h2>\n

The two main ways to measure SO2<\/sub> levels in wine are the aeration-oxidation<\/a> and Ripper methods. Generally, the more preferred way to measure both free and bound SO2<\/sub> in wine is using aeration-oxidation titration, which offers greater accuracy and precision but is slightly slower than the Ripper method.<\/p>\n

Common main equipment needed to complete an aeration-oxidation titration test<\/a> include a flask, impinge assembly, heating mantle, aspirator pump, flow controller<\/a>, condenser with heat exchanger, and Buret assembly.<\/p>\n

To perform the titration, SO2<\/sub> is aspirated for 10-15 minutes at a specific flow rate of 1 SLPM out of an unheated (for testing free SO2<\/sub>) or heated (for testing bound SO2<\/sub>) acidified wine sample, traveling as a gas through a condenser to an impinge filled with hydrogen peroxide solution which is then titrated with NaOH, determining total SO2<\/sub> levels.<\/p>\n

Testing free SO2<\/sub><\/h3>\n
    \n
  1. First fill the impinge with 10 ml of 1% hydrogen peroxide adjusted to a PH of 5.5-6.<\/li>\n
  2. Add three drops of SO2<\/sub> Indicator (Methyl Red + Methylene Blue in 50% Ethanol) to the hydrogen peroxide solution.<\/li>\n
  3. Attach the impinge to the rest of the aeration-oxidation apparatus, which includes the graham condenser and the flask. This can be configured to look slightly different based on equipment availability but should allow gas to travel from the flask through the condenser to the impinge without providing any alternative flow path.<\/li>\n
  4. Pipet 20 ml of wine into a 100 ml flask to act as the wine sample.<\/li>\n
  5. Add 10 ml of 25% phosphoric acid to the flask in order to acidify the wine sample.<\/li>\n
  6. Insert a bubbler and stopper into the flask and attach it to the AO apparatus so that gas from the flask will not be able to travel anywhere except through the condenser and impinge apparatus.<\/li>\n
  7. Next turn on the aspirator pump and set the flow controller to 1 SLPM for 10 minutes.<\/li>\n
  8. After turning off the pump, titrate the 1% hydrogen peroxide solution with a 0.01 N NaOH solution using the Buret assembly, recording the amount of .01 N NaOH needed to change indicator colors of the 1% hydrogen peroxide solution.<\/li>\n
  9. Lastly, determine the concentration of free SO2<\/sub> (in PPM) in the sample by calculating .01 N NaOH X titration volume X 1600.<\/li>\n<\/ol>\n

    Testing bound SO2<\/sub><\/h3>\n
      \n
    1. After completing the free SO2<\/sub> titration, set the condenser through a heat exchanger which will help to further cool down the SO2<\/sub> gas as it travels to the impinge through the condenser.<\/li>\n
    2. Fill the impinge with 10 ml of 1% hydrogen peroxide adjusted to a PH of 5.5-6.<\/li>\n
    3. Add three drops of SO2<\/sub> Indicator (Methyl Red + Methylene Blue in 50% Ethanol) to the hydrogen peroxide solution.<\/li>\n
    4. Attach the impinge to the rest of the aeration-oxidation apparatus, which includes the graham condenser and the flask. This can be configured to look slightly differently based on equipment availability but should allow gas to flow from the flask through the condenser to the impinge without an alternative flow path.<\/li>\n
    5. Pipet 20 ml of wine into a 100 ml flask to act as the wine sample.<\/li>\n
    6. Add 10 ml of 25% phosphoric acid to the flask in order to acidify the wine sample.<\/li>\n
    7. Insert a bubbler and stopper into the flask and attach it to the AO apparatus so that gas from the flask will not be able to travel except through the condenser and impinge apparatus.<\/li>\n
    8. Place the flask into a heating mantle and turn it on so that the wine sample is heated but not boiling. Heating the sample releases the bound SO2<\/sub> to molecular SO2<\/sub>, allowing it to escape as a gas measurable in the titration.<\/li>\n
    9. Next turn on the aspirator pump and set the flow controller to 1 SLPM for 15 minutes.<\/li>\n
    10. After turning off the pump, titrate the 1% hydrogen peroxide solution with a 0.01 N NaOH solution using the Buret assembly, recording the amount of .01 N NaOH needed to change indicator colors of the 1% hydrogen peroxide solution.<\/li>\n
    11. Lastly, determine the concentration of bound SO2<\/sub> (in PPM) in the sample by calculating .01 N NaOH X titration volume X 1600.<\/li>\n<\/ol>\n

      Calculating total SO2<\/sub><\/h3>\n

      Calculate total SO2<\/sub> by adding together bound and free SO2<\/sub> from the separate titrations.<\/p>\n

      Importance of using flow controllers<\/h3>\n

      If aspiration flow rates are too low, recorded SO2<\/sub> levels will be lower than actual sample concentrations and if aspiration flow rates are too high, recorded SO2<\/sub> levels will be higher than actual sample concentrations.<\/p>\n

      Alicat\u2019s MCS-Series<\/a> mass flow controllers offer a solution by controlling air and SO2<\/sub> flow up to a high accuracy of \u00b10.4% of reading + 0.2% of full scale with a control range<\/a> of 1-100% of full scale, significantly reducing the chance of imprecise flow rates and allowing for better control during any aeration-oxidation titration.<\/p>\n

      How to add SO2<\/sub> to wine<\/h2>\n

      SO2<\/sub> is generally added into wine during both prefermentation and postfermentation. Additionally, after bottling, wine barrels and corks<\/a> are sterilized by SO2<\/sub> so that they can be reused for multiple batches.<\/p>\n

      Traditionally, the ancient Romans burned sulfur discs inside their wine barrels as a method of adding SO2<\/sub>. Today, a more common method for adding SO2<\/sub> is to dissolve potassium or sodium metabisulfate (K2<\/sub>S2<\/sub>O5<\/span> or Na2<\/sub>S2<\/sub>O5<\/span>) directly into wine. However, as adding additional minerals is not ideal, the best method of adding SO2<\/sub> for commercial wine makers today involves the precise injection of SO2<\/sub> gas.<\/p>\n

      By using gas flow controllers to precisely control rates of injection, SO2<\/sub> gas can be directly added to wine at very specific quantities. Because SO2<\/sub> gas is entirely free (molecular SO2<\/sub>), it offers a maximization in the ratios of free to bound SO2<\/sub> relative to other methodologies.<\/p>\n

      However, since pure SO2<\/sub> gas is toxic, special precautions must be followed by wineries such as proper licensing, handling, and registration as well as the use of SO2<\/sub> resistant clothing, gloves, and respirator.<\/p>\n

      Injection of SO2<\/sub> gas in wine barrels<\/h3>\n
        \n
      1. After following the steps for measuring free and bound SO2<\/sub> levels, take a PH measurement of a wine sample to determine how much additional free SO2<\/sub> is needed to fully protect the wine (reference chart here<\/a>). Check that adding additional free SO2<\/sub> produces a new total SO2<\/sub> level which is still less than 200 PPM using.<\/li>\n
      2. Setup an SO2<\/sub> gas supply connected to a flow controller and barrel injection system.<\/li>\n
      3. Turn on the SO2<\/sub> gas source and inject SO2<\/sub> into a batch of wine by setting a the flow controller to a specific flow rate and time of operation relative to the total volume of wine and amount of SO2<\/sub> which you are adding.<\/li>\n
      4. After bottling, using the SO2<\/sub> gas source, inject additional SO2<\/sub> into empty corks and barrels at flow rates and times of operation relative to the sizes of containers and corks.<\/li>\n<\/ol>\n

        Alicat mass flow controllers customized for SO2<\/sub> injection<\/h3>\n

        SO2<\/sub> is an extremely corrosive gas, and is fully compatible with our anti-corrosive MCS-Series<\/a> and PCA valves. These devices are long-lasting and perform well in SO2<\/sub> injection processes.<\/p>\n

        Moreover, Alicat mass flow controllers include custom batching and totalizer settings<\/a> to further automate the SO2<\/sub> injection process. For the largest winemaking operations, our devices are configurable with automated settings to reset the totalizer and to start the next batch, providing optimal repeatability, scalability, accuracy, precision, and quality.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"featured_media":46458,"parent":0,"template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1920","content-type":"","_searchwp_excluded":""},"categories":[],"class_list":["post-38356","support","type-support","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nRegulating SO2 Levels in Winemaking Processes - Alicat Scientific<\/title>\n<meta name=\"description\" content=\"In winemaking, the process of regulating SO2 levels is incredibly important for antimicrobial regulation, Alicats provide precision gas dosing for food and beverage industries.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.alicat.com\/de\/unterstutzung\/so2-in-weinbereitung\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Regulating SO2 Levels in Winemaking Processes\" \/>\n<meta property=\"og:description\" content=\"In winemaking, the process of regulating SO2 levels is incredibly important for antimicrobial regulation, Alicats provide precision gas dosing for food and beverage industries.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.alicat.com\/de\/unterstutzung\/so2-in-weinbereitung\/\" \/>\n<meta property=\"og:site_name\" content=\"Alicat Scientific\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/alicatscientific\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-26T16:21:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.alicat.com\/wp-content\/uploads\/2026\/01\/featured-alicat.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"7\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.alicat.com\\\/support\\\/so2-in-winemaking\\\/\",\"url\":\"https:\\\/\\\/www.alicat.com\\\/support\\\/so2-in-winemaking\\\/\",\"name\":\"Regulating SO2 Levels in Winemaking Processes - 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