Measuring Sulfur Dioxide in Wine Survey

CleanFutures AquaSens (www.cleanfutures.com.au) is developing the AquaSens biosensor technology to measure the sulfite content in wines using a highly sensitive, portable device. As part of our market research process, we are interested in the importance of sulfur dioxide in your wine-making processes and how such a device might meet your needs.

Thank you for your participation. Note that your answers will be anonymous unless you agree to disclosure (See Q.10).

For further information about this survey or our product, please contact Dr Kristin Alford, CEO of CleanFutures AquaSens at kristin@bridge8.com.au or 0410 442 629.

1. Do you add sulfur dioxide into your wines?

Do you add sulfur dioxide into your wines? Yes

Why?

2. How many direct customers (including retailers, hospitality or cellar door visitors) ask about the sulfite or sulfur dioxide content of your wine?

How many direct customers (including retailers, hospitality or cellar door visitors) ask about the sulfite or sulfur dioxide content of your wine? none/no one has asked

less than 10 a year

Between 10-50 a year

Between 50-100 a year

More than 100 each year

3. How do you measure the amount of sulfur dioxide (free SO2, total SO2, or both) in your wine?

How do you measure the amount of sulfur dioxide (free SO2, total SO2, or both) in your wine? We don't measure the sulfur dioxide content at all.

We outsource sulfur dioxide testing to an external provider.

We do that in-house using a titration process in the wine chem lab.

We do that in-house using a different method or device.

Please specify method/device/kit used and length of time measurement currently takes.

4. Do you adhere to any restrictions or particular levels on sulfur dioxide content?

Do you adhere to any restrictions or particular levels on sulfur dioxide content? Yes

If yes, please specify the level and source of guideline

5. How would you like to be able to monitor the sulfur dioxide content during the wine making process?

How would you like to be able to monitor the sulfur dioxide content during the wine making process? Measure it on site at different stages during the wine-making process.

Taking samples during the process for analysis in our own wine chem lab.

Taking a sample of the final product for analysis in our own wine chem lab.

Taking a sample of the final product and submitting it to an external provider for sulfur dioxide levels.

Taking a sample of the final product and submitting it to an external provider for a range of chemical analysis.

Why? Are there benefits in terms of quality, cost or safety?

6. What are the cost impacts of using sulfur dioxide in your winemaking?

	High	Medium	Low
Cost of using sulfur dioxide	*What are the cost impacts of using sulfur dioxide in your winemaking? Cost of using sulfur dioxide High	Cost of using sulfur dioxide Medium	Cost of using sulfur dioxide Low
Cost of testing for sulfur dioxide	Cost of testing for sulfur dioxide High	Cost of testing for sulfur dioxide Medium	Cost of testing for sulfur dioxide Low
Impact of sulfur dioxide content on final price	Impact of sulfur dioxide content on final price High	Impact of sulfur dioxide content on final price Medium	Impact of sulfur dioxide content on final price Low

Any other comments? (please specify)

7. What other sort of sensing tools do you currently use during the wine making process and for what? For example pH, Baume, temperature etc.

What other sort of sensing tools do you currently use during the wine making process and for what? For example pH, Baume, temperature etc.

8. How do you classify the size of your operation?

How do you classify the size of your operation? Small producer

Medium producer

Large producer

How much wine do you produce each year?

9. If our proposed product would allow sulfur dioxide measurements to be returned from a small sample of wine in less than 10 minutes. How many portable devices would you consider to meet your needs?

If our proposed product would allow sulfur dioxide measurements to be returned from a small sample of wine in less than 10 minutes. How many portable devices would you consider to meet your needs? none

3-5

more than 5

If none, why? How much would you expect such a device to cost?

10. Which wine region do you produce wine for? (Please state country and geographical indication).

Include your company details if you would like to opt-in to the following options:

Which wine region do you produce wine for? (Please state country and geographical indication). Include your company details if you would like to opt-in to the following options: Please include me on your mailing list regarding updates on the AquaSens product.

I give permission for my responses to be used publicly and linked to our company name.

Please provide name, company name, address, email and telephone contact number.

Measuring Sulfur Dioxide in Wine
Exit this survey

1. Sulfur Dioxide in Wine-Making

1. Do you add sulfur dioxide into your wines?

2. How many direct customers (including retailers, hospitality or cellar door visitors) ask about the sulfite or sulfur dioxide content of your wine?

3. How do you measure the amount of sulfur dioxide (free SO2, total SO2, or both) in your wine?

4. Do you adhere to any restrictions or particular levels on sulfur dioxide content?

5. How would you like to be able to monitor the sulfur dioxide content during the wine making process?

6. What are the cost impacts of using sulfur dioxide in your winemaking?

7. What other sort of sensing tools do you currently use during the wine making process and for what? For example pH, Baume, temperature etc.

8. How do you classify the size of your operation?

9. If our proposed product would allow sulfur dioxide measurements to be returned from a small sample of wine in less than 10 minutes. How many portable devices would you consider to meet your needs?

10. Which wine region do you produce wine for? (Please state country and geographical indication).

Include your company details if you would like to opt-in to the following options:

Measuring Sulfur Dioxide in WineExit this survey

1. Sulfur Dioxide in Wine-Making

1. Do you add sulfur dioxide into your wines?

2. How many direct customers (including retailers, hospitality or cellar door visitors) ask about the sulfite or sulfur dioxide content of your wine?

3. How do you measure the amount of sulfur dioxide (free SO2, total SO2, or both) in your wine?

4. Do you adhere to any restrictions or particular levels on sulfur dioxide content?

5. How would you like to be able to monitor the sulfur dioxide content during the wine making process?

6. What are the cost impacts of using sulfur dioxide in your winemaking?

7. What other sort of sensing tools do you currently use during the wine making process and for what? For example pH, Baume, temperature etc.

8. How do you classify the size of your operation?

9. If our proposed product would allow sulfur dioxide measurements to be returned from a small sample of wine in less than 10 minutes. How many portable devices would you consider to meet your needs?

10. Which wine region do you produce wine for? (Please state country and geographical indication).Include your company details if you would like to opt-in to the following options:

Measuring Sulfur Dioxide in Wine
Exit this survey

10. Which wine region do you produce wine for? (Please state country and geographical indication).

Include your company details if you would like to opt-in to the following options: