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 at crush (mg/L)

Free SO2 measured at crush.

High threshold

Score at or above which the high category begins.

Moderate threshold

Score at or above which the moderate category begins.

Must temperature (°C)

Must temperature measured at crush.

SO2 baseline (mg/L)

Free SO2 below which this model adds no SO2 score.

Temperature baseline (°C)

Temperature above which this model adds no temperature score.

Temperature weight

Score points assigned per degree below the baseline.

Apply a caller-defined linear scoring model to free SO2 above a baseline and temperature below a baseline; this configurable heuristic is not a microbiological prediction. 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]

Risk level

One of low, moderate, or high.

Risk score

Numeric suppression score behind the level.

• 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.

• Fermentation Heat Exposure Degree-Hours Calculator

  Calculate temperature-exposure degree-hours above a caller-selected critical temperature; the index quantifies exposure but does not independently predict yeast injury.

• Simple ABV from SG Drop Calculator

  Estimate alcohol by volume from the specific-gravity drop using ABV ≈ gravity drop × 131.25; this common fermentation shortcut is not a laboratory alcohol measurement.

• Bottle Headspace Oxygen Inventory Calculator

  Calculate the gaseous oxygen inventory in a headspace from its volume, oxygen fraction, and oxygen density; this is not a prediction that all headspace oxygen will dissolve into the wine.