Use this oenology calculation to document or plan a defined fermentation, blending, adjustment, stabilization, aging, packaging, sensory, or cellar operation from measured wine parameters.

Target reduction (g/L)

Desired TA reduction.

Volume (L)

Volume of wine to treat.

Estimate calcium carbonate mass from wine volume and intended titratable-acidity reduction using 0.67 grams CaCO3 per liter for each 1 g/L reduction; confirm treatment limits and results with trials and analysis. The tool evaluates the supplied inputs together and returns the named outputs below; it does not infer omitted operating conditions or change the units shown.^[1]

CaCO3 dose (g)

Calcium carbonate to add to the treated volume.

• Wine chemistry and microbiology depend on temperature, pH, alcohol, sugar, matrix, measurement method, microbial state, legal limits, product formulation, and bench-trial response. Generic doses and thresholds are not production instructions for every wine.
• Use finite inputs in the displayed units and preserve more precision than the final presentation requires. Independently verify safety-critical, financial, compliance, or production decisions.

Confirm measurements with calibrated winery methods, run scaled bench trials, record additions and lot volumes, check local regulations and supplier specifications, and obtain professional laboratory advice for faults or stability risks.

• H2O2 SO2 Reduction Dose Calculator

  Calculate the theoretical hydrogen-peroxide solution volume for a 1:1 molar reaction with a specified SO2 mass; actual wine treatment requires controlled trials, analysis, and regulatory review.

• Potassium Bicarbonate Dose Calculator

  Estimate potassium bicarbonate mass from volume, intended titratable-acidity reduction, and a caller-selected treatment factor appropriate to the protocol and reporting basis.

• Bentonite Fining Dose Calculator

  Convert a bench-trial or treatment-plan bentonite rate in grams per liter into kilograms of dry bentonite for the selected wine volume.