- Specific Gravity & Brix conversions, Yeast & Nutrients addition, Unit Conversion table
- Sugar content adjustment & Water addition
- Liquid SO2 solution & Potassium metabisulfite addition, Molecular SO2 table, SO2 reduction
- Tartaric, Malic & Citric acid addition, Deacidification
- Copper addition, Clarification & Oak addition
- Alcohol addition
- Blending & Wine cost calculation
- Volume, Temperature, Pressure, Mass, Area and Distance
*SO2 is used as a preservative to protect juice, must or wines from oxidation and microbial spoilage. When SO2 is added some of it immediately becomes bound. What remains is the Free SO2 and is in two parts “bisulfite” (HSO3-) and molecular SO2. The molecular SO2 is the active form against microorganisms and unwanted bacteria.
SO2 liquid solution can be prepared by bubbling gaseous S02 into water. The amount of SO2 added as a liquid solution depends on the strength of that solution, and can be calculated from its concentration, normally expressed as % weight/volume.
The potassium metabisulfite (K2S2O5 or KMBS) is a white crystalline salt, which contains approximately 57 percent sulfur dioxide. Potassium metabisulfite is dissolved in warm water before being used. When is added into wine or must it reacts with natural acids to release sulfur dioxide, which protects wines from unwanted bacteria and oxidation.
Hydrogen Peroxide (H2O2) is a powerful oxidizer and can be used to reduce SO2 .The H2O2 should be added slowly to the wine in a dilute form to avoid oxidation. After the H2O2 addition,wine should be allowed to equilibrate for several hours before any confirmation analysis of the concentration of remaining SO2 in the wine.
To avoid over adjustment and oxidation, lab trial should be performed.
The most important form of sulfur dioxide as an antimicrobial agent, is the molecular SO2 form.
The recommended level of molecular SO2 for red wines is 0.5 mg/L (ppm) for white wines is 0.8 mg/L (ppm) and for dessert wines is up to 1.5 mg/L (ppm). You can use this calculator to determine how much Free SO2 is required to protect your wine, based on its pH. Free SO2 over 50 mg/L (ppm) can be tasted and detect in nose of the wine.
Molecular SO2 is the active form against microorganisms and unwanted bacteria. The recommended level of molecular SO2 for red wines is 0.5ppm (mg/L), for white wines is 0.8ppm (mg/L) and desert wines is up to 1.5ppm (mg/L) . You can use this table to determine how much Free SO2 is required to protect your wine, based on its pH. Free SO2 over 50ppm (mg/L) can be tasted and detect in nose of the wine.
SO2 liquid solution can be prepared by bubbling gaseous SO2 into water. The concentration of SO2 solution can be calculated from its specific gravity. You can use this table to determine the concentration of SO2 solution based on its specific gravity at different temperature.
