Sulphite‐binding power of wines and ciders. III. Determination of carbonyl compounds in a wine and calculation of its sulphite‐binding power

Improved procedures are given for the quantitative fractionation of carbonyl compounds on a column of Dowex 1 (bisulphite) and for their chromatographic examination. A new spray procedure is described for detecting SO 2 ‐binding compounds on paper chromatograms. Two wines were analysed and their calculated SO 2 ‐binding curves compared with experimentally determined values. Wine from grapes attacked by moulds and bacteria had a high SO 2 ‐binding power, due partly to dicarbonyl compounds of microbial origin, and the calculated and experimental values agreed closely. Wine from normal grapes had a lower SO 2 ‐binding power but the calculated values were slightly higher (7 to 10%) than those determined experimentally.