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Using the changes in free, bound and total sulphur dioxide (FSO₂, BSO₂ & TSO₂) to detect and differentiate between oxidation and microbial activity.

• Microbial activity is indicated with a decrease in free sulphur dioxide (FSO₂ ) with an accompanying equal increase in BSO₂ maintaining similar TSO₂ levels in juice or wine.
  
  This is because FSO₂ will be bound up to SO₂ binding agents produced by microorganisms increasing BSO₂.
  
  
• Oxidation is indicated with a decrease in FSO₂ with an accompanying equal decrease in TSO₂ levels in wine.
  
  This is because FSO₂ will be converted to sulphuric acid as a result of wine oxidation, decreasing FSO₂ and hence TSO₂.