user 36973
owner, winemaker
- Joined
- Jun 13, 2017
- Messages
- 706
- Reaction score
- 534
So this is somewhat of a technical and nitpicking question on the AO procedure. The way it was taught to me, and the way I've been doing it, was to bubble air through the acidified wine solution. However, some of the sulfites in the wine that I'm trying to measure likely end up binding with the oxygen from the air bubbling through rather than being outgassed into the collection beaker.
The question is, how much does this lower the effective sulfite measurement in the end? I suppose I could use nitrogen as a control and find out. Anyone know offhand what the measurement offset is? 5ppm? 10ppm?
The question is, how much does this lower the effective sulfite measurement in the end? I suppose I could use nitrogen as a control and find out. Anyone know offhand what the measurement offset is? 5ppm? 10ppm?