Abstract: To make a detailed comparison among the four national standard methods oxidation, distillation, iodine titration, hydrochloric pararosaniline and flow injection method, the factors the affect the determination of sulfur dioxide in imported wines by each of them and their repeatability were investigated. Significant differences existed among the results obtained using the different methods. The results obtained using the methods of oxidation, distillation and flow injection showed a small difference (P ＞ 0.05), but differed greatly from those obtained using the other two methods (P ＜ 0.01). Since the methods differ in suitability, the appropriate method should be carefully selected according to the specific details of samples and the requirements for the determination of sulfur dioxide to reduce determination errors.

Key words: sulfur dioxide, wine, comparison