Sulphur dioxide (SO2) is used widely as an additive in various forms, most commonly as sulphites (or sulfites), in the wine, beverage and food industries where it acts primarily as an antimicrobial and antioxidant preservative.During wine making, sulphites are used as an essential additive, usually at post-malolactic fermentation, in the control of contamination by Brettanomyces during ageing and to also protect the wine against detrimental “oxidative and enzymatic browning”. SO2 is only active as an antimicrobial and antioxidant preservative in the unbound “free” form. Given that SO2 becomes “inactive” when it binds the colour pigments of wine, and with legal restrictions on SO2 levels in wine, it has become valuable to wine producers to measure both the Free SO2 and Total SO2. In addition to this, due to the increased awareness of the adverse effects of sulphites and the prevalence of sulphite intolerance in some individuals, sulphite levels in foodsand drinks are strictly regulated by various governing bodies and therefore there is a requirement for accurate determination of the level of sulphites in foods, beverages and wines.

This kit (K-ETSULPH) is suitable for the specific measurement of “Total Sulphite” as SO2 in wines, beverages, foodstuffs and other materials.

Kits suitable for performing 50 assays in manual format (or 588 assays in auto-analyser format or 500 assays in microplate format) are available from Megazyme. The kits contain the full assay method plus:

Bottle 1: Buffer (28 mL; pH 8.0) plus sodium azide (0.02% w/v) as a preservative. Stable for 大于 2 years at 4°C.
Bottle 2: NADH. Freeze dried powder.Stable for 大于 2 years at -20°C.
Bottle 3: NADH peroxidase suspension (1.1 mL).Stable for 大于 2 years at 4°C.
Bottle 4: Sulfite oxidase suspension (1.1 mL). Stable for 大于 2 years at 4°C.
Bottle 5: Sodium sulphite standard powder (~ 5 g). Stable for 大于 5 years at room temperature.