Using H202 (hydrogen Peroxide) To Remove S02
Posted 16 June 2008 - 04:55 AM
Any help would be appreciated!
Posted 16 June 2008 - 07:29 AM
Posted 16 June 2008 - 07:36 AM
Actually I down loaded this info last week and thats why I would like to give it a shot. Once I add this H202 will it be drinkable right away? I know that you can't drink H202 out of the bottle so how will affect the person consuming the wine?
Posted 16 June 2008 - 07:41 AM
Posted 16 June 2008 - 10:38 AM
Posted 16 June 2008 - 10:54 AM
Doyle, sorry to here about your 40 gallons. I am am only having a S02 problem myself with 5 gallons of second pressed wine but I think this a good opportunity to do some bench trails on different methods on reducing S02. I do have a C02 tank that I could try to sparge my wine but could you give a little detail of how you did this. I am thinking I only need to drop about 50ppm of S02 to make this wine approachable.
Posted 17 June 2008 - 02:25 PM
Posted 18 June 2008 - 05:18 AM
Doyle the Ben Rotter info says to use 16mg per liter. I do not have a gram scale so would you know the volume of H202 needed per liter? Is there a conversion method used to convert mg to either cc's or ml's?
Posted 18 June 2008 - 09:09 AM
You have the key to the peroxide addition, very very slowly. If you hit it with a slug of peroxide it will bind up and give you off aromas and a myriad of other problems.
Philo Ridge Vineyards
Mendocino Wine Grapes and Wine
Posted 18 June 2008 - 11:32 AM
Anybody else on this conversion?
Posted 18 June 2008 - 05:15 PM
Basically I took the information from this part of the document and used it to create a spreadsheet that allows me to enter the starting free SO2 level, Target SO2 and the volume of wine and it calculates the number of ml of 3% peroxide that needs to be added. Here is the example from the section of the article I am referring to.
15 litres of wine has a free SO2 level of 70 mg/l. It is desired to reduce this to 40 mg/l. The reduction of 30 mg/l (70-40) requires an H2O2 addition of 16 mg/l (0.5304*30). Thus, the 15 litres requires an addition of 240 mg (15*16) of H2O2. Using a 3% mass/mass solution of H2O2, 7.9 ml (240/30.3) of the solution needs to be added to the 15 litres for the drop to 40 mg/l.
Basically it works out to about a half a milliliter of 3% H202 to get a 40 ppm reduction in 1 liter of wine using a mass mass (ratio of molecular weights) calculation.
After reading the part about slowly introducing it I decided to dilute the peroxide even further. So I did a 0.3% solution 9 parts water to 1 part 3% H202
For the 750 ml. For the test I was running, I needed just under 1 ml of 3% solution so that was about 9 ml of the mix. To add it, I used a 2 ml pipette and filled the pipette. Then inserting the pipette fully into the wine, I slowly raised it while doing a gentle stirring. The 2 ml metered out very slowly. I repeated this until I had used all 9 ml. I did this one night and then the next morning repeated it. That night when I got home I measured the sulfite level being careful to use the same timing on the A/O system that I had before and I now measured 104 ppm. (major reduction! ) I smelled and tasted the wine and the sulfite smell had been significantly reduced although still present. I could also taste the sulfite but much less than before and now I could also taste the fruit taste of the syrah. So, once again I introduced another 2 doses of Peroxide using the same method and will measure that tonight. With this test, I want to take the sulfite all the way down just to see what condition that leaves the wine in. Then I will know how much margin I have in the process. I was thinking for a large volume, I could use a racking cane to introduce the peroxide into a carboy or Keg. I am also thinking of using a light N2 Sparging during the time of introduction just to ensure good mixing. I hope to have a definitive process down by this weekend if the tests work out. I can email the Excel spreadsheet to anyone that wants it although I should probably clean it up a little so give me a few days on that.
Posted 19 June 2008 - 08:42 AM
Anyone wanting a copy of the spreadsheet should drop me a PM with their email address on it as it doesn't look like I can attach an excel spreadsheet to forum mail.
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