Fruit and vegetable wines. Determination of total sulfur dioxide by distillation

This technical specification defines the analytical procedure for measuring total sulfur dioxide content within fruit and vegetable juices. The method relies on distillation, a process where samples are heated to release sulfur dioxide, which is then trapped and quantified through titration. This approach is particularly suitable for determining trace amounts of sulfur dioxide that may be present as a preservative in various agricultural products. The procedure involves precise steps to ensure the separation of volatile sulfur compounds from the liquid matrix, allowing for accurate measurement without interference from other substances. It covers the necessary equipment requirements, reagent preparation, and calculation methods to derive the final concentration. The protocol is designed to be applicable across different types of fruit and vegetable beverages, ensuring consistency in results regardless of the sample origin. By adhering to these specific instructions, laboratories can obtain reliable data regarding the presence of sulfur dioxide, which is a critical parameter for quality control and regulatory compliance in the food industry.