SO2 and taste

Anyone have any idea what the taste threshold concentration (in ppm) for free SO2? I would imagine that bound SO2 would not be a factor since it is tied up with other molecules.

Thanks!

Joe

Reply to
Joe Giller
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Joe,

I don't know a simple answer to your question.

In wine, free SO2 exists in three forms, molecular SO2, bisulfite (HSO3-) and sulfite (SO3--). The fraction of free SO2 in each form depends on the pH of the wine. Practically all of the offensive smell (and taste) is produced by the molecular SO2.

The taste (smell) threshold of molecular SO2 for some people seems to be about 1.2 mg/l (ppm). But, data from many taste panels indicates excessive amounts of SO2 may detract from wine quality even when the SO2 smell is not detectable.

To get an idea of the amount of free SO2 needed to produce 1.2 mg/l of molecular SO2 as a function of wine pH, go down the page here

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to the pH/SO2 table and multiply the values by 1.5.

lum

Reply to
Lum

Joe,

Lum has really said it all and everything I've read or heard is that there is tremendous individual variation in the ability to detect free sulfite, primarily through smell and secondarily through taste.

As one author stated there are some people that have an unusual sensitivity and have "difficulty finding wines without a detectable trace of sulfur."

Glen Duff

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Lum wrote:

Reply to
Glen Duff

Lum and Glen, Thanks much! I appreciate your wisdom.

Joe

Reply to
Joe Giller

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