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A Sensitive Visual Method for the Detection of Hydrogen Sulfide Producing Bacteria
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Published on: June 27, 2022

Sensing free sulfur dioxide in wine.

Tanya M Monro1, Rachel L Moore, Mai-Chi Nguyen

  • 1Institute for Photonics & Advanced Sensing and School of Chemistry & Physics, The University of Adelaide, Adelaide, SA 5005, Australia. tanya.monro@adelaide.edu.au

Sensors (Basel, Switzerland)
|November 1, 2012
PubMed
Summary

This study presents a new method for measuring sulfur dioxide (SO2) in wine without dilution. This optical fiber sensor allows for real-time, in-situ monitoring of sulfite levels in wine.

Keywords:
microstructured optical fiberpararosanilinepotassium (sodium) metabisulfitesensorssulfur dioxidewinewine sensing

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Published on: December 10, 2015

Area of Science:

  • Analytical Chemistry
  • Food Science
  • Sensor Technology

Background:

  • Sulfur dioxide (SO2) is crucial in winemaking for preventing microbial spoilage and oxidation.
  • SO2 levels decrease over time, reducing wine protection.
  • SO2 and sulfiting agents are common allergens, necessitating strict monitoring in wine.

Purpose of the Study:

  • To develop a novel method for measuring free sulfite concentrations in low-volume white wine samples.
  • To adapt a colorimetric reaction for use with an optical fiber sensing platform.
  • To enable direct, in-situ measurement of sulfites without sample dilution.

Main Methods:

  • Utilized a suspended core optical fiber sensing platform.
  • Adapted a known colorimetric reaction for sulfite detection.
  • Exploited the interaction between guided light within fiber voids and a wine-analyte mixture.

Main Results:

  • Demonstrated a technique for measuring free sulfite concentrations in white wine.
  • The method allows for measurements without prior dilution of the wine sample.
  • Successfully adapted colorimetric reaction to optical fiber sensing.

Conclusions:

  • The developed technique enables direct, real-time measurement of sulfites in wine.
  • This approach eliminates the need for sample dilution, simplifying analysis.
  • Paves the way for in-situ, real-time monitoring of SO2 in winemaking.