Evaluation of a Sulfite Oxidase Enzyme Electrode for Determination of Sulfite in Beer

Abstract

An alternative method of determining sulfite in beer using a sulfite oxidase enzyme electrode was evaluated at sulfite levels of 0–75 μg/ml. Comparisons were made with the ASBC standard method (Beer 21), which requires the use of pararosaniline for color development. Results have shown that this enzyme electrode and the ASBC standard method yield comparable results. The sulfite oxidase enzymatic method, which could require up to 60 min to attemperate prior to standardization, takes approximately 4 min per analysis, compared with approximately 45 min required for the ASBC standard method. Based on our analytical values, we believe this method could be a viable alternative to the currently accepted standard method.