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

Current TA (g/L)

Measured titratable acidity.

Target TA (g/L)

Desired titratable acidity.

Volume (L)

Volume of must to treat.

Calculate theoretical malic-acid mass for a desired TA increase reported as tartaric-acid equivalents, using the equivalent-weight ratio 67.04/75.05; confirm the post-addition TA analytically. 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]

Malic acid (g)

Malic acid to dissolve into the lot.

• 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.

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  Calculate theoretical potassium-metabisulfite mass for a requested SO2 addition from the product's stated SO2 content; binding means the measured free-SO2 increase may be lower.

• Acid Blend Tartaric Addition Calculator

  Calculate the tartaric acid grams needed to raise must or wine titratable acidity to the target.

• Calcium Carbonate Dose Calculator

  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.