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Direct determination of total sulfur in wine using a continuum-source atomic-absorption spectrometer and an air–acetylene flame

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Abstract

Determination of sulfur in wine is an important analytical task, particularly with regard to food safety legislation, wine trade, and oenology. Hitherto existing methods for sulfur determination all have specific drawbacks, for example high cost and time consumption, poor precision or selectivity, or matrix effects. In this paper a new method, with low running costs, is introduced for direct, reliable, rapid, and accurate determination of the total sulfur content of wine samples. The method is based on measurement of the molecular absorption of carbon monosulfide (CS) in an ordinary air–acetylene flame by using a high-resolution continuum-source atomic-absorption spectrometer including a novel high-intensity short-arc xenon lamp. First results for total sulfur concentrations in different wine samples were compared with data from comparative ICP–MS measurements. Very good agreement within a few percent was obtained.

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Acknowledgements

The authors would like to thank Mrs Heike Stephanowitz for accomplishing the ICP–MS measurements. Financial support by the Senatsverwaltung für Wissenschaft, Forschung und Kultur des Landes Berlin and by the Bundesministerium für Forschung und Wissenschaft is gratefully acknowledged.

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Authors and Affiliations

  1. ISAS—Institute for Analytical Sciences, Department Berlin, Albert-Einstein-Straße 9, 12489, Berlin, Germany

    Mao Dong Huang, Helmut Becker-Ross, Stefan Florek & Uwe Heitmann

  2. Gesellschaft zur Förderung angewandter Optik, Optoelektronik, Quantenelektronik und Spektroskopie (GOS), Rudower Chaussee 29, 12489, Berlin, Germany

    Michael Okruss

Authors
  1. Mao Dong Huang
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  2. Helmut Becker-Ross
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  3. Stefan Florek
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  4. Uwe Heitmann
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  5. Michael Okruss
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Corresponding author

Correspondence to Helmut Becker-Ross.

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Dedicated to the memory of Wilhelm Fresenius

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Huang, M.D., Becker-Ross, H., Florek, S. et al. Direct determination of total sulfur in wine using a continuum-source atomic-absorption spectrometer and an air–acetylene flame. Anal Bioanal Chem 382, 1877–1881 (2005). https://doi.org/10.1007/s00216-005-3333-y

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  • DOI: https://doi.org/10.1007/s00216-005-3333-y

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