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 (hL)

Must volume in hectoliters.

Yeast (g)

Dry yeast mass to pitch.

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

Inoculation rate (g/hL)

Inoculation rate for the lot.

• 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.

• Casein Fining Dose Calculator

  Convert a bench-trial or treatment-plan casein rate in grams per hectoliter into total product mass for a wine lot; this calculator does not select an effective dose.

• Yeast Nutrient Grams per hL Calculator

  Convert a yeast-assimilable-nitrogen gap into nutrient grams per hectoliter using the measured or manufacturer-stated YAN contribution for the exact nutrient product.

• Sugar Addition kg per hL Calculator

  Express a Brix adjustment as cane sugar kilograms per hectoliter of must.