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

Bottles

Bottles to be opened.

Taint rate

Per-bottle probability of cork taint; two percent is a commonly cited modern rate.

Estimate the chance of hitting at least one corked bottle in a case given the industry taint 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]

At least one tainted

Probability that at least one of the bottles is tainted.

• 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.

• Cases per Tank Volume Calculator

  Convert available tank volume into exact case equivalents and completely fillable cases at the selected bottle volume and case pack, before filling losses are deducted.

• Cork Diameter Fit Checker

  Calculate diametral cork compression in a bottle bore and compare it with caller-supplied minimum and maximum limits from the closure and bottle specifications.

• 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.