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The Use of Sulphur Dioxide (SO2) in Winemaking: Home Using SO2 Acid Control Malolactic Fermentation Postassium Sorbate Acid & pH Adjustment Hydrogen Sulfide Care of Corks Fining and Fining Agents Why pH & TA are not proportional SO2 Measurement Tables pH Without Pain Grape Varieties and Blending Flaws and Faults in Wine Words to describe wine
Hydrogen sulfide is a weak diprotic acid that dissolves in water to form hydrosulfuric acid. The acid ionizes in two stages, yielding hydrogen sulfide ions, HS −, in the first stage and sulfide ions, S 2−, in the second. Since hydrogen sulfide is a weak acid, aqueous solutions of soluble sulfides and hydrogen sulfides are basic:
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HYDROGEN SULFIDE reacts as an acid and as a reducing agent. Explodes on contact with oxygen difluoride, bromine pentafluoride, chlorine trifluoride, dichlorine oxide, silver fulminate. May ignite and explode when exposed to powdered copper in oxygen [Mertz, V. et al., Ber., 1880, 13, p. 722].
Sulfur dioxide is released when compounds containing sulfur, such as fossil fuels like coal are burned. Sulfur dioxide is a highly toxic gas which poisons its victims via inhalation through the lungs. SO2 combines with water to form sulfuric acid (H2SO4). It is for this reason that sulfur dioxide can burn the respiratory tract upon inhalation.
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on average, the total steam (water). This percentage is made up of a 3.15% by weight of CO 2, 0.03% by weight of H 2 S (8% in volume) and smaller amounts of other gases such as methane, argon and hydrogen. Hydrogen sulfide, being heavier than air, condensation is easily and its dispersion
Hydrogen sulfide gas is considered rather dangerous. Long-term exposure to low levels may cause chronic lung disease (Stellman and Daum 161). One author writes, “It is at least as poisonous as hydrogen cyanide” (Waldron 83).