Winemaking reference
Wine is chemistry you can taste.
6 calculators that show their working, 10 varieties with the numbers they actually arrive at, and a fault reference organised by what you can smell.
The number most winemakers get wrong
Free SO2 tells you almost nothing on its own.
How much of your sulphite is actually protecting the wine depends on pH, and the relationship is logarithmic rather than linear. To reach the same protection of 0.8 mg/L molecular SO2:
A wine at pH 3.2 needs
20 mg/L
free SO2
A wine at pH 3.6 needs
50 mg/L
free SO2
Which is
2.5x
as much, for the same protection
Dosing to a familiar free-SO2 number without looking at pH is how a wine at 3.7 oxidises while its paperwork looks healthy.
Work out yoursCalculators
6
Each names the relation it uses, so a different answer elsewhere is explainable rather than mysterious.
Open themVarieties
10
Harvest Brix, acidity and pH as ranges, with what each variety punishes if you ignore it.
Browse grapesFaults
6
Organised by what you can smell, with the honest answer on whether it can be fixed.
Diagnose a wine