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

Free SO2 (mg/L)

Free SO2 measured in the wine.

pH

Measured pH of the wine.

Convert free sulfur dioxide to active molecular SO2 at the wine pH using the bisulfite pKa. 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]

Molecular SO2 (mg/L)

Estimated molecular SO2 at the supplied pH.

• 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.

• Target Free SO2 Dose Calculator

  Calculate the equilibrium free-SO2 level corresponding to a caller-selected molecular SO2 target at the measured pH and the shortfall from current free SO2; actual additive dose must account for binding.

• SO2 Addition mL per hL Calculator

  Convert a desired SO2 increase into milliliters of sulfur solution per hectoliter of wine.

• Sussreserve Preservation SO2 Uplift Calculator

  Compute how blending in sweet reserve juice moves the free sulfur dioxide of the finished blend.