Enzymatic Determination of Sulfite in White Wine Using the SPECORD^® 210 PLUS

In this application note, the concentration of sulfite in a white wine was determined enzymatically, using the SPECORD^® 210 PLUS with a Peltier cooled 8 cell charger. Sulfite or sulfur dioxide is for example added to wine as an antioxidant and preservative or to bind by-products of fermentation, which would have a negative impact on the taste. The concentration of sulfite in white wine is determined using enzymatic determination. By measurement of the absorbance change in the UV/Vis range of absorbent coenzymes, nearly all substances which can be converted by enzymes can be determined photometrically.