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

Must volume (L)

Total must volume to ferment.

Starter rate (%)

Starter volume as a share of the must; two percent is a typical cellar rate.

Scale a yeast starter from the must volume using a percentage pitch rate. 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]

Starter volume (L)

Active starter volume to build and pitch.

• 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.

• MLF Inoculation Rate Calculator

  Convert the manufacturer-specified mass rate for a particular malolactic culture into total product mass for the selected wine volume.

• YAN Requirement Calculator

  Estimate a YAN target from must sugar and a selectable milligrams-per-liter-per-Brix planning factor. Adjust the factor for yeast strain, fermentation rate, and wine style.

• Yeast Inoculation Rate g/hL Calculator

  Express the pitched dry yeast mass as an inoculation rate in grams per hectoliter of must.