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connection between the ph and effectiveness of so2

Molecular SO2 is the active form against microorganisms and unwanted bacteria. The recommended level of molecular SO2 for red wines is 0.5ppm (mg/L), for white wines is 0.8ppm (mg/L) and desert wines is up to 1.5ppm (mg/L) . You can use this table to determine how much Free SO2 is required to protect your wine, based on its pH. Free SO2 over 50ppm (mg/L) can be tasted and detect in nose of the wine.

pH Free SO2 needed for 0.5 ppm molecular SO2 Free SO2 needed for 0.8 ppm molecular SO2 Free SO2 needed for 1.5 ppm molecular SO2
2.9 7 11 20
3.0 8 13 25
3.1 10 16 31
3.2 13 20 38
3.3 16 26 48
3.4 20 32 60
3.5 25 40 75
3.6 31 50 90
3.7 39 63 118
3.8 49 81 148
3.9 62 99 186
4.0 78 125 234
  Winemaking Calculations powered by VinoEnology.com.