This is a useful calculation that helps a winemaker determine if there is sufficient Molecular Free Sulfur Dioxide in the sample to ensure microbial protection. The value is calculated from the wine pH and Free Sulfur Dioxide (analysed separately). An effective level of molecular SO2 is considered to be between 0.6-0.8mg/L, with control of Brett more likely at 0.8mg/L.
50mL of sample required
Either Request a Free EasyTest Sample Kit or package and supply your own 50ml sample.