Total sulphur dioxide represents the sum of free and bound sulphur dioxide. bound so2 is that which is bonded to so-called sulphur acceptors (aldehydes, pyruvates, anthocyanins). In general, sulphur dioxide is used in oenology in different phases of wine production thanks to its antioxidant and antimicrobial properties.
total SO2 = free SO2 + bound SO2
The determination of total sulphur dioxide takes place via hot extraction in an acid environment, oxidation to sulphuric acid by reaction with hydrogen peroxide, reaction with colouring agent and quantification in uv-vis.
This method is important in all production phases, for the verification of legal limits, because it returns the true value of SO2 present in the wine; the classic interferents of the iodometric method (ascorbic acid, polyphenols, colouring etc) are eliminated.

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