Validation of a rapid test to dose SO<sub>2</sub> in vinegar
Sulfur dioxide is generally used in wine and vinegar production. It is employed to decrease the bacteria' growth, improve the wines' aroma (since it supports the extraction of polyphenols during maceration), protect the wines from chemical oxidation and the musts from chemical and enzymati...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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AIMS Press
2023-01-01
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| Series: | AIMS Agriculture and Food |
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| Online Access: | https://www.aimspress.com/article/doi/10.3934/agrfood.2023001 |
| _version_ | 1797859730731827200 |
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| author | Irene Dini Antonello Senatore Daniele Coppola Andrea Mancusi |
| author_facet | Irene Dini Antonello Senatore Daniele Coppola Andrea Mancusi |
| author_sort | Irene Dini |
| collection | DOAJ |
| description | Sulfur dioxide is generally used in wine and vinegar production. It is employed to decrease the bacteria' growth, improve the wines' aroma (since it supports the extraction of polyphenols during maceration), protect the wines from chemical oxidation and the musts from chemical and enzymatic oxidation (blocking free radicals and oxidase enzymes such as tyrosinase and laccase). The composition and storage conditions (i.e., pH, temperature, and alcohol levels) affect oenological results. In various countries, competent authorities have imposed legal limits since it can have toxic effects on humans. It is crucial to dose SO<sub>2</sub> levels to allow vinegar production and compliance with legal limits. The iodometric titration named "Ripper test" is the legal method used to dose it in vinegar. In this work, an automatized colorimetric test was validated using the international guidelines ISO/IEC (2017) to allow its use instead of the Ripper test. The test reliability was verified on white, red, and balsamic vinegar with low or high SO<sub>2</sub> content. The automatized test showed linearity, precision, and reproducibility similar to the Ripper test, but the accuracy parameter was not respected for the vinegar with a low concentration of SO<sub>2</sub>. Therefore, the automatized colorimetric test can be helpful to dose SO<sub>2</sub> in vinegar with high concentrations of SO<sub>2</sub>. |
| first_indexed | 2024-04-09T21:34:19Z |
| format | Article |
| id | doaj.art-0c654051dbf249f7b91d70bc64272c51 |
| institution | Directory Open Access Journal |
| issn | 2471-2086 |
| language | English |
| last_indexed | 2024-04-09T21:34:19Z |
| publishDate | 2023-01-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Agriculture and Food |
| spelling | doaj.art-0c654051dbf249f7b91d70bc64272c512023-03-27T01:14:55ZengAIMS PressAIMS Agriculture and Food2471-20862023-01-018112410.3934/agrfood.2023001Validation of a rapid test to dose SO<sub>2</sub> in vinegarIrene Dini 0Antonello Senatore1Daniele Coppola 2Andrea Mancusi31. Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, Napoli 80131, Italy2. Laboratory for Product Analysis of Chamber of Commerce, Corso Meridionale Napoli 80143, Italy2. Laboratory for Product Analysis of Chamber of Commerce, Corso Meridionale Napoli 80143, Italy3. Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici (NA), ItalySulfur dioxide is generally used in wine and vinegar production. It is employed to decrease the bacteria' growth, improve the wines' aroma (since it supports the extraction of polyphenols during maceration), protect the wines from chemical oxidation and the musts from chemical and enzymatic oxidation (blocking free radicals and oxidase enzymes such as tyrosinase and laccase). The composition and storage conditions (i.e., pH, temperature, and alcohol levels) affect oenological results. In various countries, competent authorities have imposed legal limits since it can have toxic effects on humans. It is crucial to dose SO<sub>2</sub> levels to allow vinegar production and compliance with legal limits. The iodometric titration named "Ripper test" is the legal method used to dose it in vinegar. In this work, an automatized colorimetric test was validated using the international guidelines ISO/IEC (2017) to allow its use instead of the Ripper test. The test reliability was verified on white, red, and balsamic vinegar with low or high SO<sub>2</sub> content. The automatized test showed linearity, precision, and reproducibility similar to the Ripper test, but the accuracy parameter was not respected for the vinegar with a low concentration of SO<sub>2</sub>. Therefore, the automatized colorimetric test can be helpful to dose SO<sub>2</sub> in vinegar with high concentrations of SO<sub>2</sub>.https://www.aimspress.com/article/doi/10.3934/agrfood.2023001sulfur dioxideautomatized test validationfood analysisvinegar analysisso<sub>2</sub> dosagevalidation of food analytical method |
| spellingShingle | Irene Dini Antonello Senatore Daniele Coppola Andrea Mancusi Validation of a rapid test to dose SO<sub>2</sub> in vinegar AIMS Agriculture and Food sulfur dioxide automatized test validation food analysis vinegar analysis so<sub>2</sub> dosage validation of food analytical method |
| title | Validation of a rapid test to dose SO<sub>2</sub> in vinegar |
| title_full | Validation of a rapid test to dose SO<sub>2</sub> in vinegar |
| title_fullStr | Validation of a rapid test to dose SO<sub>2</sub> in vinegar |
| title_full_unstemmed | Validation of a rapid test to dose SO<sub>2</sub> in vinegar |
| title_short | Validation of a rapid test to dose SO<sub>2</sub> in vinegar |
| title_sort | validation of a rapid test to dose so sub 2 sub in vinegar |
| topic | sulfur dioxide automatized test validation food analysis vinegar analysis so<sub>2</sub> dosage validation of food analytical method |
| url | https://www.aimspress.com/article/doi/10.3934/agrfood.2023001 |
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