Abstract

Tannins are the substances that can be found in plants like tea, citruses, apple, pear, plum, coffee, cocoa and grapes. Tannin is a natural ingredient of wines whereas, sulfur dioxide, in contrast, and is an essential additive added to all wines. It acts as an antioxidant and prevents attack of unwanted bacteria and yeast. In this study we have analyzed twelve wine samples for tannins as well as sulfur dioxide content. There are several methods used for determination of tannins and sulfur dioxide content even though the titration method plays an important role. Redox titration method was used for determination of tannins content and Ripper method for sulfur dioxide content. Tannins content were found in the range of 0.016 to 0.25% while free and combine: sulfur dioxide content is in the range of 4.78 to 12.5 ppm and 64 to 256 ppm respectively.

Keywords

Tannins, Sulfur dioxide, Wine, Titration