Calculating
Molecular SO2
Molecular SO2 is calculated using Free SO2 needed to achieve
the free SO2 of a wine and a Distribution of free SO2 at various pH’s molecular SO2 of:
molecular SO2 factor related to the pH %SO2 %HSO3- %SO3 0.8 ppm 0.5 ppm
pH of the wine. The effectiveness of 2.90 7.5 92.5 0.009 1 ppm free 7 ppm free
the SO2 to protect the wine from 2.95 6.6 12 7
3.00 6.1 93.9 0.012 13 8
oxidation and microbial spoilage is
3.05 5.3 15 9
dependant upon the pH of the 3.10 4.9 95.1 0.015 16 10
wine. Therefore, the higher the pH a 3.15 4.3 19 12
wine has, the less effective the SO2. 3.20 3.9 96.1 0.019 21 13
3.25 3.4 23 15
A molecular SO2 of 0.8 ppm, while
3.30 3.1 96.8 0.024 26 16
an acceptable maximum for some 3.35 2.7 29 18
wines, is not recommended for all 3.40 2.5 97.5 0.030 32 20
wines. Wineries adjusting to a 3.45 2.2 37 23
standard free SO2 level instead of 3.50 2.0 98.0 0.038 40 25
3.55 1.8 46 29
monitoring molecular SO2 will have 3.60 1.6 98.4 0.048 50 31
varying SO2 impact on their wines; 3.65 1.4 57 36
adjusting to molecular SO2 provides 3.70 1.3 98.7 0.061 63 39
consistency in SO2 management. 3.75 1.1 72 45
3.80 1.0 98.9 .077 79 49
In general, we suggest a lower 3.85 0.9 91 57
molecular SO2 for reds than for 3.90 0.8 99.1 0.097 99 62
whites, perhaps around 0.4-0.6 3.95 0.7 114 71
4.00 0.7 99.2 0.122 125 78
ppm at bottling. Wines with higher
pH levels, red or white, may require *Adapted from: Enology Briefs I (#1), Feb/Mar 1982.
University of California Cooperative Extension
too high a total SO2 level to
achieve desired free SO2 levels. Free SO2 consists of 3 species: The last 2 columns show free SO2
Rather than have excessive bound molecular SO2 (directly active in level needed at different pHs to
SO2 (which may give a “chemical” preventing oxidation and spoilage), achieve two levels of molecular
taste), it is best to rely on a and two ions, HSO3- (bisulfite) and SO2: 0.5 ppm and 0.8 ppm, a
combination of factors, including SO3= (sulfite), which comprise the normal range in wine.
susceptibility to spoilage. Some pH majority of the free SO2 but are
problems can be relieved by MUCH less reactive than molecular The molecular SO2 level can be
adjusting the pH downward with SO2. The percentage of free SO2 extrapolated from the chart or
existing as molecular SO2 drops as calculated by using this formula:
tartaric acid.
pH rises (2nd column). Thus, at the
SAME free SO2 level, wines with Molecular SO2 = free SO2
higher pH have less molecular SO2, divided by (1 + 10pH – 1.8)
and therefore less SO2 protection.
2005 Gusmer Enterprises Wine Products Catalog
English to Metric to English Calculations
English to Metric to English Calculations
English = Metric Metric = English
1 oz (fluid) = 30 ml (29.6 ml) 1 ml (1 cc) = 0.035 fluid oz
1 quart (2 pints) = 0.95 L 1 L (1,000 ml) = 1.06 quart (0.26 G)
1 Gallon (128 oz) = 3,785 ml 1 hl (100 L) = 26.4 G
1 oz (weight) = 28.35 g 1 gram (1,000 mg) = 0.035 oz
1 lb (16 oz) = 453.6 g 1 kg (1,000 g) = 2.204 lbs
1 ton (2,000 lbs) = 907 kg 1 ton (1,000 kg) = 2,204 lbs
Abbreviations: Common units of measure
oz = ounce g = gram 1 lb / 1,000 G = 0.45 g / G = 0.012 g / 100 ml = 0.12 g / L = 12 g / hl
lb = pound kg = kilogram
0.1 g / 100 ml = 1 g / L = 100 g / hl = 0.75 g / 750 ml = 3.78 g / G = 8.3 lbs / 1,000 G
G = gallon ml = milliliter
L = liter hl = hectoliter
Addition Formulas
Compound Lab Addition Rate Cellar Addition Rate
Acids (increase TA) + 0.1 g / 100 ml = 3.8 g tartaric / G wine
= 8.3 lb tartaric / 1,000 G wine
= 7.4 lb malic / 1,000 G wine
= 7.1 lb citric / 1,000 G wine
Ascorbic acid (treat disulfides, + 10 ppm = 0.1 ml of 1% solution in 100 ml wine = 3.78 ml / G
add copper and carbon afterwards) = 37.85 g ascorbic acid crystals in 1,000 G wine
Potassium carbonate reduce TA by 0.1 g/100 ml = 2.5 g / G calcium carbonate = 5.5 lbs / 1,000 G wine
= 3.8 g / G potassium carbonate = 8.3 lbs / 1,000 G wine
Copper (treat sulfides) + 0.1 ppm as Cu = 0.15 ml of 1% CuSO4 solution / G wine
DO TRIALS FIRST = 0.1 ml of 0.05% CuSO4 in 120 ml (4 oz) wine
= 1.5 grams CuSO4-5H2O per 1,000 G wine
Hydrogen peroxide (reduce SO2) ~10 ppm SO2 approx 1 ml H2O2 3% / G wine
(Not legal for commercial wine) DO TRIALS FIRST!
Potassium metabisulfite (add SO2) + 100 ppm SO2 = 0.76 g / G = 760 g / 1,000 G = 20 g / hl = 0.2 g / L
= 7.6 ml / G = 2 ml / L of 10% KMBS solution (~5% SO2)
Any soluble compound 1% 1 g / 100 ml = 7.50 g / 750 ml = 37.85 g / G
+ 1 lb / 1,000 G = 0.45 g / G = 0.012 g / 100 ml = 0.09 g / 750 ml
Other Useful Calculations
Normality: Percentage (% additions):
Normality (1) x Volume (1) = Normality (2) x Volume (2) % (1) x Volume (1) = % (2) x Volume (2)
OR amount to add = normality desired x volume desired OR volume to add = % desired x total volume desired
Normality of concentrated solution % solution to be added
Parts per million (ppm) = mg / L
Amount to add in grams = (gallons wine) x 3.785 x desired ppm
1,000
2005 Gusmer Enterprises Wine Products Catalog
