Sulfur Calculator
Calculate molecular sulfur dioxide (SO2) levels in wine for optimal preservation and quality
Calculate Molecular SO2 in Wine
Free SO2 available to react and preserve wine
Wine pH affects SO2 effectiveness (typical range: 3.0-4.0)
Different wine types have different SO2 requirements
Molecular SO2 Results
White Wine Guidelines
White wines require higher molecular SO2 levels
Excellent level for wine preservation and quality
Formula used: Molecular SO2 = Free SO2 / (1 + 10^(pH - 1.8))
Calculation: 29.0 / (1 + 10^(3.2 - 1.8)) = 1.11 mg/L
Example Calculations
White Wine Example
Free SO2: 29 mg/L
pH: 3.2
Calculation: 29 / (1 + 10^(3.2 - 1.8)) = 1.02 mg/L
Result: 1.02 mg/L molecular SO2 (optimal for white wine)
Red Wine Example
Free SO2: 25 mg/L
pH: 3.6
Calculation: 25 / (1 + 10^(3.6 - 1.8)) = 0.63 mg/L
Result: 0.63 mg/L molecular SO2 (optimal for red wine)
High SO2 Example
Free SO2: 84 mg/L
pH: 3.6
Calculation: 84 / (1 + 10^(3.6 - 1.8)) = 1.31 mg/L
Result: 1.31 mg/L molecular SO2 (borderline high)
SO2 Guidelines by Wine Type
white
0.8-1.5 mg/LWhite wines require higher molecular SO2 levels
red
0.6-1.2 mg/LRed wines require lower molecular SO2 levels
rosé
0.7-1.3 mg/LRosé wines fall between white and red requirements
sparkling
0.8-1.4 mg/LSparkling wines need careful SO2 management
Wine pH Reference
Lower pH wines require less free SO2 for the same molecular SO2 level
SO2 Management Tips
Test SO2 levels regularly during winemaking
Lower pH wines need less total SO2
Add SO2 gradually and test frequently
Monitor bound vs free SO2 levels
Excessive SO2 can cause off-flavors
Understanding Sulfur in Wine
Why Sulfur in Wine?
Sulfur dioxide (SO2) is crucial in winemaking as a preservative and antioxidant. It protects wine from oxidation, maintains color and flavor, and prevents unwanted microbial growth while promoting healthy yeast fermentation.
Types of SO2 in Wine
- •Free SO2: Available to react and preserve wine
- •Bound SO2: Already reacted with other compounds
- •Molecular SO2: Active form providing antimicrobial effects
- •Bisulfite: pH-dependent form of SO2
pH and SO2 Relationship
Molecular SO2 = Free SO2 / (1 + 10^(pH - 1.8))
Lower pH = More effective SO2
Low pH (3.0)
Higher molecular SO2 percentage, more effective preservation
High pH (3.8)
Lower molecular SO2 percentage, need more total SO2
Key Point: The same free SO2 level is much more effective at lower pH values