Calculation of active molecular SO2
Calculate the molecular sulfur content of your wine and correct it to reach the minimum protection range (0.4 mg/L ) for risk-free wines (G+F<<0.4 g/L and/or absence of polluting populations); or the maximum range of protection (0.6 mg/L) for wines with risk (G+F>0.4 g/L and/or presence of polluting populations).
- Free sulfur dioxide in wine is dissociated into 3 chemical forms: molecular sulfur, bisulfite ion and sulfite ion.
- The balance between the different chemical forms is a function of the pH, the alcoholic strength and the storage temperature of the wine.
- The only active form in terms of protection against contaminating microorganisms (e.g. Brettanomyces) is molecular sulfur.