Winemaking calculators
Three everyday cellar tools, free and sign-up-free: potential alcohol, active molecular SO₂, and chaptalization dose. Everything runs right in your browser.
Potential alcohol
From the sugar in the must, estimate the potential alcohol by volume (ABV). Enter °Brix or sugar directly in g/L.
Basis: 17 g of sugar per litre for 1 % vol. °Brix → sugar conversion via the estimated must density. Indicative estimate, to be confirmed by analysis.
Active molecular SO₂
The truly protective fraction of SO₂ depends on pH. Enter free SO₂ and pH to get the active molecular SO₂, and the free SO₂ target to aim for.
Formula: molecular SO₂ = free SO₂ ⁄ (1 + 10^(pH − 1.81)). The range commonly considered protective sits around 0.5–0.8 mg/L. Adjust for wine type, temperature and your own analytical approach.
Chaptalization / enrichment
How much sugar to add to gain a few tenths of a degree? Enter the volume and the ABV gain you want.
Basis: 17 g of sugar per litre per % vol. Enrichment is regulated (limits on ABV increase by wine-growing zone and vintage): check the rules in force before any operation.
Your field readings deserve better than a corner of a notebook
ŒnoT lets your field data speak: voice dictation, photo analysis, traceable reports. Centralise your readings from the vineyard to the cellar.
Discover the ŒnoT app