Sulfur Dioxide
$40.00
8 in stock (can be backordered)
Description
SO2 is naturally produced in the fermentation steps of beer production. As an additive, it also extends the shelf life of the beer, cider, & wine.
When SO2 is is added to a beverage it takes on one of three forms: Molecular SO2, a SO2 Salt, and a gaseous SO2 Sulfite. When both Molecular & Salty SO2 are entirely attached to the other compounds in the beverage they become Bound SO2, leaving the remaining unbound sulfur to form the gaseous Free SO2. Free SO2 can be responsible for the sulfuric smell of freshly opened wine bottles. The measurement of both types (Bound & Free) is Total Sulfur Dioxide.
Total Sulfur Dioxide (SO2) (ASBC Beer-21A)
OR
Free Sulfur Dioxide (SO2)(ASBC Beer-21A)
[Technically SO3 ^2-]
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