Abstract
Apparent equilibrium constants were determined for dissociation of the bisulfite addition compounds of malvidin-3-glucoside and of an extract of anthocyanins from a red wine. Normal methods of determining the free SO<sub>2</sub> content of wines, which require acidification of the sample, give high results because anthocyanin bisulfites are unstable. The true free SO<sub>2</sub> content of red wines can be calculated from the extent to which the natural anthocyanins are decolorized by SO<sub>2</sub>.
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