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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 dessert 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 detected in the nose.
|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|