To determine the total SO2 in the wine (free SO2 + combined SO2), 25cm3 of sodium hydroxide solution (1 mol per litre) and 25cm3 sample of wine was measured with a pipette and put into a 250cm3 conical flask.
The conical flask was swirled gently and left to stand for 15 minutes. 10cm3 of sulphuric acid (2 moles per litre) and 2cm3 of starch solution was added to the flask.
0.002 moles per litre of iodine solution was used to titrate. It was added until the end point was reached, indicated by the blue/purple colour that stays for 2 minutes.
The experiment was repeated until concordant results were obtained, then the titration was carried out again with a different sample of wine.
In this experiment, Colombard-Chardonnay was used, one from France (JP Chenet) and one from Australia (Banrock Station).
The conical flask was swirled gently and left to stand for 15 minutes. 10cm3 of sulphuric acid (2 moles per litre) and 2cm3 of starch solution was added to the flask.
0.002 moles per litre of iodine solution was used to titrate. It was added until the end point was reached, indicated by the blue/purple colour that stays for 2 minutes.
The experiment was repeated until concordant results were obtained, then the titration was carried out again with a different sample of wine.
In this experiment, Colombard-Chardonnay was used, one from France (JP Chenet) and one from Australia (Banrock Station).
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