Direct quantification of sulfur dioxide in wine by Surface Enhanced Raman Spectroscopy

Abstract

A rapid Surface Enhanced Raman Spectroscopy (SERS) method to detect SO₂ in wine is presented, exploiting the preferential binding of silver nanoparticles (AgNPs) with sulfur-containing species. This interaction promotes the agglomeration of the AgNPs and inducing the formation of SERS "hot spots" responsible for SO₂ signals enhancement. For increasing SO₂ concentrations from 0 to100 mg/l in wine simulant, SERS intensity showed an increasing trend, following a Langmuir absorption function (R² = 0.94). Due to the wine matrix variability, a standard additions method was then employed for quantitative analysis in red and white wines. This method does not require the SO₂ separation but only a matrix pre-cleaning by solid phase extraction. The limit of detection (LOD) was defined for each wine tested, ranging from 0.6 mg/l to 9.6 mg/l. The results obtained were validated by comparison with the International Organization of Vine and Wine method (OIV-MA-AS323-04A).

Keywords: Measurement comparison; Silver nanoparticles; Sulfur dioxide; Surface Enhanced Raman Spectroscopy; Wine.