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SO2 Addition Formula:
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SO2 (sulfur dioxide) addition is a crucial process in winemaking used to protect wine from oxidation and microbial spoilage. Proper SO2 management helps maintain wine quality and stability throughout the production and aging process.
The calculator uses a simple formula:
Where:
Explanation: The calculation determines the amount of SO2 that needs to be added to reach the target concentration from the current level.
Details: Proper SO2 levels are essential for wine preservation. Too little SO2 can lead to oxidation and spoilage, while too much can cause off-flavors and may exceed legal limits. Regular monitoring and adjustment are critical for quality control.
Tips: Enter both target and current SO2 concentrations in parts per million (ppm). Ensure values are accurate measurements from reliable testing methods for precise calculations.
Q1: What are typical SO2 target levels for wine?
A: Target levels vary by wine type but generally range from 25-50 ppm for free SO2. Red wines typically require less than white wines due to their higher tannin content.
Q2: How often should SO2 levels be checked?
A: SO2 should be checked before bottling and periodically during aging, especially after racking or other handling that might reduce SO2 levels.
Q3: What factors affect SO2 requirements?
A: pH is the most important factor - lower pH wines require less SO2. Sugar content, temperature, and wine style also influence SO2 needs.
Q4: Are there alternatives to SO2 in winemaking?
A: While some alternatives exist (ascorbic acid, sorbic acid), SO2 remains the most effective and widely used preservative in conventional winemaking.
Q5: What are the legal limits for SO2 in wine?
A: Legal limits vary by country but typically range from 150-350 ppm total SO2. Organic and natural wines have stricter limits, usually around 100-150 ppm.