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

Dose rate (g/hL)

Tannin rate per hectoliter of wine.

Volume (hL)

Wine volume to treat.

Calculate the enological tannin grams needed to structure or protect a treated lot. 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]

Tannin (g)

Tannin to add to the treated 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.

• PVPP Dose Calculator

  Calculate the PVPP grams needed to bind browning phenolics in a treated lot.

• Acid Blend Tartaric Addition Calculator

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

• Ascorbic Acid Complement Dose Calculator

  Convert a user-selected ascorbic-acid treatment rate in milligrams per liter into total grams for a wine lot; determine the rate from an appropriate treatment plan rather than this arithmetic tool.