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

Bottle size (mL)

Full bottle volume.

Pour size (mL)

Volume served in each glass.

Divide a bottle into tasting or restaurant pour sizes to see how many glasses it yields. 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]

Pours per bottle

Exact pour equivalent, including a fractional final pour.

Whole pours

Whole pours that can be served at the selected 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.

• By-the-Glass Cost Recovery Calculator

  Count the whole by-the-glass sales whose gross menu revenue reaches the bottle cost; this simple recovery point excludes tax, service, waste, and other variable costs.

• Cellar Capacity Bottle Storage Planner

  Plan private cellar storage from rack geometry and show how full the space currently runs.

• Cork Diameter Fit Checker

  Calculate diametral cork compression in a bottle bore and compare it with caller-supplied minimum and maximum limits from the closure and bottle specifications.