BENCH TRIALS AND CELLAR ADDITIONS
COMMON RATES OF USE AND HELPFUL CALCULATIONS
ENGLISH TO METRIC AND BACK
oz = ounce
lb = pound
G = gallon
g = gram
kg = kilogram
mL = milliliter
L = liter
hL = hectoliter
1 oz (fl) = 30 ml 1 ml = 1 cc = 0.035 fl.oz
1 oz (wt) = 28.35 g 1 g (100 mg) = 0.035 oz
1 quart = 0.95 L 1 L = 1000 ml = 1.06 qt
1 lb (16 oz) = 454 g 1 kg (1000 g) = 2.204 lb
1 G = 3 qt = 3785 mL 1 hL = 100 L = 26.4 G
1 ton = 907 kg 1 tonne = 1000 kg = 2204 lb
UNITS
1 lb / 1000 G =
0.45 g/G =
0.00012 g/ml =
0.1 g / 100 ml =
100 ppm =
0.75 g/750 ml =
10 g/hL
1 ppm =
1 / 1,000,0000 =
10 = 1 mg/L =
0.0001 g/100 mL = 0.1 g/hL
-6
0.12 g/L = 120 ppm
COMMON ADDITION FORMULAS
ACID (addition)
+0.1 g/100 mL
= 3.8 g tartaric in 1 G wine = 8.3 lb tartaric / 1000 G
= 7.4 lb malic / 1000 G = 7.1 lb citric / 1000 G
CARBONATE (reduces acid)
-0.1 g/100 mL
COPPER (treats sulfides/mercaptans)
+0.1 ppm
= 2.5 g/G calcium carbonate = 5.5 lb/1000 G
= 3.8 g/G potassium carbonate = 8.3 lb/1000 G
= 0.15 mL of 1% CuSO4.5H2O solution / G of wine
= 0.1 mL of 0.05% CuSO4.5H2O in 120 mL (4 oz) wine
ASCORBIC ACID (treats disulfides)
+10 ppm
= 0.1 mL of 1% solution in 100 mL wine = 3.78 mL/G
ANY MATERIAL
+1%
= 1g/100 mL = 7.50 g/750 mL = 37.85 g/G
+1 lb/1000 G
= 0.45 g/G = 0.012 g/100 mL = 0.09 g/750 mL
= 37.85 g ascorbic acid crystals in 1000 G wine
SO2 (addition)
+100 ppm
= 76 g Kmeta/G = 7.6 mL of 5% SO2 = 6.3 mL of 6% SO2
= 45.4 g/Kmeta/60 G = 757 g Kmeta/1000 G
Normality:
normality (1) x volume (1) = normality(2) x normality(2)
OR - amount to add = normality wanted x total volume wanted
normality of stock solution
Percentage:
% additions : % (1) x volume (1) = % (2) x volume (2)
OR - volume to add = % wanted x total volume wanted
% solution to be added
Parts per million
ppm = grams (or mL) added x 1,000,000 + wine volume in mL (multiply Gallons by 3785 for ML)
amount to add in grams (or mL) = wine volume in mL + 1,000,000 x ppm wanted
(Adjust for strength of material added. For Pot. metabisulfite, the strength of the actual food grade material
averages 50%)
Chart and calculations courtesy of Lisa Van de Water
Call our knowledgable sales staff for technical assistance
Orders: 800.585.5562 | bsgwine.com
55
AMOUNTS (mL) TO ADD TO SAMPLE BOTTLES TO EQUAL CELLAR DOSES (in lb/1000G)
100 mL sample bottle
250 mL sample bottle
% Soln
1/8 lb 1/4 lb 1/2 lb 1 lb
2 lb
4 lb
8 lb
1/8 lb 1/4 lb 1/2 lb 1 lb
2 lb
4 lb
8 lb
1.0
0.15
0.30
0.60
1.20
2.4
4.8
9.6
0.38
0.75
1.50
3.0
6.0
12.0
24.0
1.2
0.12
0.25
0.50
1.00
2.0
4.0
8.0
0.31
0.62
1.25
2.5
5.0
10.0
20.0
2.0
0.07
0.15
0.30
0.60
1.2
2.4
4.8
0.19
0.38
0.75
1.5
3.0
6.0
12.0
2.4
0.06
0.12
0.25
0.50
1.0
2.0
4.0
0.16
0.31
0.62
1.25
2.5
5.0
10.0
4.5
0.03
0.07
0.13
0.27
0.53
1.1
2.1
0.08
0.17
0.33
0.67
1.33
2.7
5.3
4.8
0.03
0.06
0.12
0.25
0.50
1.0
2.0
0.08
0.16
0.31
0.62
1.25
2.5
5.0
5.0
0.03
0.06
0.12
0.24
0.48
0.96
1.9
0.07
0.15
0.30
0.60
1.20
2.4
4.8
375 mL sample bottle
750 mL sample bottle
% Soln
1/8 lb 1/4 lb 1/2 lb 1 lb
2 lb
4 lb
8 lb
1/8 lb 1/4 lb 1/2 lb 1 lb
2 lb
4 lb
8 lb
1.0
0.56
1.12
2.25
4.50
9.0
18.0
36.0
1.12
2.25
4.5
9.0
18.0
36.0
72.0
1.2
0.47
0.94
1.87
3.75
7.5
15.0
30.0
0.94
1.87
3.75
7.5
15.0
30.0
60.0
2.0
0.28
0.56
1.12
2.25
4.5
9.0
18.0
0.56
1.12
2.25
4.5
9.0
18.0
36.0
2.4
0.23
0.47
0.94
1.87
3.8
7.5
15.0
0.47
0.94
1.87
3.8
7.5
15.0
30.0
4.5
0.12
0.25
0.50
1.00
2.0
4.0
8.0
0.25
0.50
1.00
2.0
4.0
8.0
16.0
4.8
0.12
0.23
0.47
0.94
1.9
3.8
7.5
0.23
0.47
0.94
1.9
3.8
7.5
15.0
5.0
0.11
0.22
0.45
0.90
1.8
3.6
7.2
0.22
0.45
0.90
1.8
3.6
7.2
14.4
1000 mL sample bottle
3785 mL sample ( 1 Gallon)
% Soln
1/8 lb 1/4 lb 1/2 lb 1 lb
2 lb
4 lb
8 lb
1/8 lb 1/4 lb 1/2 lb 1 lb
2 lb
4 lb
8 lb
1.0
1.50
3.00
6.00
12.0
24.0
48.0
96
5.62
11.25
22.50
45.0
90.0
180
360
1.2
1.25
2.5
5.00
10.0
20.0
40.0
80
4.69
9.37
18.75
37.5
75.0
150
300
2.0
0.75
1.50
3.00
6.0
12.0
24.0
48
2.81
5.62
11.25
22.5
45.0
90
180
2.4
0.62
1.12
2.50
5.0
10.0
20.0
40
2.34
4.69
9.37
18.7
37.5
75
150
4.5
0.33
0.67
1.33
2.7
5.3
10.7
21
1.25
2.50
5.00
10.0
20.0
40
80
4.8
0.31
0.62
1.12
2.5
5.0
10.0
20
1.17
2.34
4.69
9.4
18.7
38
75
5.0
0.30
0.60
1.20
2.4
4.8
9.6
19
1.12
2.25
4.50
9.0
18.0
36
72
Chart courtesy of Lisa Van de Water
56
Orders: 800.585.5562 | bsgwine.com
CALCULATING MOLECULAR SO2
DISTRIBUTION OF FREE SO2 AT VARIOUS pH’S
pH
%SO2 (molecular) %HSO3
%SO3
0.009
2.90
7.5
2.95
6.6
3.00
6.1
3.05
5.3
3.10
4.9
3.15
4.3
3.20
3.9
3.25
3.4
3.30
3.1
3.35
2.7
3.40
2.5
3.45
2.2
3.50
2.0
3.55
1.8
3.60
1.6
3.65
1.4
3.70
1.3
3.75
1.1
3.80
1.0
3.85
0.9
3.90
0.8
3.95
0.7
4.00
0.7
92.5
FREE SO2 NEEDED TO ACHIEVE MOLECULAR SO2 OF:
0.8 ppm
0.5 ppm
11 ppm free
7 ppm free
12
7
8
93.9
0.012
13
15
9
95.1
0.015
16
10
19
12
96.1
96.8
97.5
0.019
0.024
0.030
21
13
23
15
26
16
29
18
32
20
37
23
25
98.0
0.038
40
46
29
98.4
0.048
50
31
57
36
98.7
0.061
63
39
72
45
49
98.9
0.077
79
91
57
99.1
0.097
99
62
114
71
125
78
99.2
0.122
(Adapted from: Enology Briefs I (#1), Feb/Mar 1982. University of California Cooperative Extension)
Free SO2 consists of 3 species: molecular SO2 (directly active in preventing oxidation and spoilage), and two ions, HSO3 and
SO3, which comprise the major portion of the free SO2 but are much less reactive than molecular SO2. The percentage of free
SO2 that exists as molecular SO2 goes down as pH goes up (see 2nd column), so that for the same amount of free SO2, wines
with higher pH have less molecular SO2, and therefore less SO2 protection. The last 2 columns show free SO2 levels needed at
different pH’s to achieve two levels of molecular SO2, 0.5 ppm and 0.8 ppm, the normal range for SO2 in wine.
The molecular SO2 level can be extrapolated from the chart or calculated by using this formula:
molecular SO2 = free SO2 + (1 + 10pH -1.8)
The SO2 levels shown on this chart are NOT appropriate for all wines in all circumstances, so they should NOT
be considered recommendations. A molecular SO2 of 0.8 ppm, while an acceptable maximum for some wines, is too high
for many wines. Molecular SO2 below 0.8 ppm, (0.4-0.7 ppm), is preferable when wine is consumed. Wineries adjusting to a
standard free SO2 level instead of monitoring molecular SO2 will have varying SO2 impact on their wines; adjusting to molecular
SO2 provides consistent SO2 management. In general, a lower molecular SO2 is suggested for reds than whites, around 0.4-0.5
ppm at bottling. Wines with higher pH, red or white, may require too high a level of total SO2 to achieve reasonable molecular
SO2 levels. Rather than have excessive bound SO2 (over 100 ppm), wineries must rely on a combination of factors, including
susceptibility to spoilage or oxidation, to help select a manageable level of SO2 for higher pH wines. Some pH problems can be
relieved by adjusting pH downward with tartaric acid.
Above comments courtesy of Lisa Van de Water
Call our knowledgable sales staff for technical assistance
Orders: 800.585.5562 | bsgwine.com
57