The second part of articule about sulphur dioxide contains the problems related with requirement of Polish legislation and the methods of analysis, as well as it presents simple, rapid, solvent-free and inexpensive method of determination of quantitative this compound in beer. Determination of level SO2 in wort and in beer was described. The connection of techniques of headspace (HS) and solid-phase microextraction (SPME) enables the extraction of analytes with sample and their adsorption on Carbowax- DVB fibre in specified experimentally conditions. The results of researches of content of SO2 in samples of wort and beer were presented in articule. It the suitableness of regular control of level sulphur dioxide in beer was emphasised with considering on safety of food and nutrition, as well as his influence on sensory stability of beer.
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