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Total and Free Sulfite Assay Kit (Liquid Ready)

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Total and Free Sulfite Assay Kit K-SULPH Scheme
Product code: K-SULPH

40 assays of each (manual) / 400 assays of each (microplate) / 400 assays of each (auto-analyser)

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Content: 40 assays of each (manual) / 400 assays of each (microplate) / 400 assays of each (auto-analyser)
Shipping Temperature: Ambient
Storage Temperature: Short term stability: Ambient,
Long term stability: See individual component labels
Stability: > 6 months under recommended storage conditions
Analyte: Free Sulfite, Total Sulfite
Assay Format: Spectrophotometer, Microplate, Auto-analyser
Detection Method: Absorbance
Wavelength (nm): 405,
Signal Response: Increase
Linear Range: 0.25 to 20 µg of TSO2 per assay
Limit of Detection: ~ 5.3 mg/L (Total sulfite),
~ 2 mg/L (Free sulfite)
Total Assay Time: ~ 6 min (Total sulfite),
~ 9 min (Free sulfite)
Application examples: Wine, fruit juice, sea food, food stuffs and other materials.
Method recognition: Validated for red and white wines at the Bundesamt für Weinbau, Austria. Used widely in the wine industry

The Sulfite Test Kit for the determination and measurement of total sulfite (sulphite) and free sulfite in wine, beverages, food stuffs and other materials.

This rapid method contains a “ready to use” liquid stable formulation that is suitable for manual, auto-analyser and microplate formats.

More sulfite assay kits available.

Scheme-K-SULPH SULPH Megazyme

  • ”Ready to use" liquid stable Formulation 
  • Very competitive price (cost per test) 
  • All reagents stable for > 18 months 
  • Very rapid reaction 
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing 
  • Standard included 
  • Suitable for manual, microplate and auto-analyser formats
Certificate of Analysis
Safety Data Sheet
FAQs Assay Protocol Data Calculator

Synthesis of a novel isotopically labelled standard for quantification of γ-nonalactone in New Zealand Pinot noir via SIDA-SPE-GC-MS.

Miller, G. C., Barker, D., Pilkington, L. I. & Deed, R. C. (2023). Analytical and Bioanalytical Chemistry, 1-13.

γ-Nonalactone is a linear aliphatic lactone ubiquitous in wine, associated with coconut, sweet, and stone fruit aroma descriptors. Little research has been conducted looking at the importance of this compound to New Zealand (NZ) wine aroma. 2H213C2-γ-Nonalactone, a novel isotopologue of γ-nonalactone, was synthesised in this work for use in a stable isotope dilution assay (SIDA) for quantification of γ-nonalactone in NZ Pinot noir wines for the first time. Synthesis was carried out using heptaldehyde as the starting material, and 13C atoms and 2H atoms were introduced via Wittig olefination and deuterogenation steps, respectively. The suitability of this compound as an internal standard was demonstrated by spiking model wine at normal and elevated conditions during sample preparation, with subsequent analysis via mass spectrometry showing stability of 2H213C2-γ-nonalactone. A model wine calibration, with concentrations of γ-nonalactone from 0 to 100 µg L-1, was shown to have excellent linearity (R2 > 0.99), reproducibility (0.72%), and repeatability (0.38%). Twelve NZ Pinot noir wines, representative of a range of NZ Pinot noir-producing regions, prices, and vintages, were analysed by solid-phase extraction-gas chromatography-mass spectrometry (SPE-GC-MS). The concentrations of γ-nonalactone ranged from 8.3 to 22.5 µg L-1, the latter of which was close to the odour detection threshold of this compound. These findings provide a basis for further research into γ-nonalactone and its impact on NZ Pinot noir aroma and provide a robust method for the quantification of this compound in Pinot noir.

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Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines.

Baek, C. W., Chang, H. J. & Lee, J. H. (2022). Foods, 11(19), 3047.

The presence of potentially hazardous substances in fruit wines poses a threat for human health. However, the management standards and specifications of hazardous substances contained within various types of fruit wines are currently insufficient. The aim of this study was to analyze hazardous substances (cyanide, acetaldehyde, and ethyl carbamate) and quality control characteristics (pH, titratable acidity, sulfur dioxide, and diacetyl) in seven different types of fruit wines. The pH levels and titratable acidity varied between fruit wine types. In all fruit wines, sulfur dioxide (SO2) was within acceptable ranges as per the Korean standard. Acetaldehyde content also varied between fruit wine types as well as based on the analytical method (titration or enzymatic analysis) employed. Cyanide was in the range of 0.02-0.35 mg/L. Diacetyl contents were in the range of 0.66–2.95 mg/L (p > 0.05). The contents of ethyl carbamate varied considerably, within the range of 5.22–259.69 μg/kg (p < 0.05). The analytical methods of diacetyl and ethyl carbamate were validated for specificity, linearity, sensitivity, accuracy, and precision. Therefore, the content of hazardous substances and quality control characteristics should be closely monitored and controlled to improve safety and quality of the traditional fruit wines.

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Impact of microoxygenation on Pinot noir wines with different initial phenolic content.

Yang, Y., Deed, R. C., Araujo, L. D. & Kilmartin, P. A. (2021). OENO One, 55(4), 83-100.

Microoxygenation (MOX) is used to improve wine colour and sensory quality; however, limited information is available for Pinot noir wines and wines with different initial phenolic content. In this study, MOX was applied to two Pinot noir wines, with either a low or a high phenolic content, at two doses (0.50 and 2.11 mg/L/day) for 14 days. With the sterile filtration applied, acetaldehyde formation during MOX was very low, supporting the influence of yeast on acetaldehyde production during MOX. The MOX dosage rate did not significantly affect colour development, while the Pinot noir wine with higher phenolics benefited more from MOX, significantly increasing colour intensity and SO2 resistant (polymeric) pigments. However, these changes did not guarantee colour stability, as a final SO2 addition (100 mg/L) largely erased the improvement to colour in all wines. This could be due to the lower acetaldehyde formation, thus less ethyl-bridged stable pigments resistant to SO2 bleaching. MOX also decreased the flavan-3-ols and anthocyanin monomers, which differed between the two Pinot noir wines, reflecting the initial phenolic content. Lastly, MOX generally increased the measured tannin concentration and affected the proportion of tannin subunits, with a decrease in tannin mass conversion and proportion of (-)-epigallocatechin extension units. Some of these changes in phenolic compounds could potentially increase astringency, suggesting that MOX should be applied to Pinot noir and other low phenolic wines with caution.

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Safety Information
Symbol : GHS07, GHS08
Signal Word : Danger
Hazard Statements : H315, H319, H350
Precautionary Statements : P201, P202, P264, P280, P302+P352, P305+P351+P338, P308+P313, P321, P332+P313, P405, P501
Safety Data Sheet
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