Home
Back
SO2 Addition Formula:
| From: | To: |
The SO2 addition formula calculates the amount of sulfur dioxide needed to achieve a desired concentration in wine. Sulfur dioxide is used in winemaking as an antioxidant and antimicrobial agent.
The calculator uses the SO2 addition formula:
Where:
Explanation: The equation calculates the grams of SO2 addition needed based on the desired concentration, wine volume, and the specific product's conversion factor.
Details: Proper SO2 levels are crucial for preventing oxidation and microbial spoilage in wine. Too little can lead to spoilage, while too much can affect wine aroma and flavor.
Tips: Enter desired ppm concentration, wine volume in liters, and the appropriate factor for your SO2 source. The factor is typically 50 for potassium metabisulfite (which is about 57% SO2).
Q1: What is a typical SO2 level for wine?
A: Free SO2 levels typically range from 20-50 ppm, depending on wine pH and style. Higher pH wines require more SO2 for the same antimicrobial effect.
Q2: Why is the factor typically 50?
A: Potassium metabisulfite is about 57% SO2 by weight. The factor of 50 accounts for this percentage and converts between ppm and grams per liter.
Q3: When should SO2 be added to wine?
A: SO2 is typically added at crushing, after fermentation, and at bottling. Additional additions may be needed during aging if free SO2 levels drop too low.
Q4: Are there alternatives to SO2 in winemaking?
A: While some alternatives exist (like lysozyme or ascorbic acid), none are as effective as SO2 for both antioxidant and antimicrobial properties.
Q5: How does pH affect SO2 effectiveness?
A: Lower pH increases the effectiveness of SO2. At pH 3.0, about 6% of free SO2 is in the active molecular form, while at pH 4.0 it's only about 0.6%.