A research assistant for winemakers
Winemaking answers backed by highly vetted research.
Ask about fermentation, chemistry, faults or technique. eknowlogy answers from a library of highly vetted winemaking research, so you get guidance you can act on in the cellar.
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Specific, practical answers to the questions that come up in the cellar.
What free SO₂ should I aim for after malolactic fermentation?
Aim for a molecular SO₂ level rather than a fixed free SO₂ number, because the share of free SO₂ in the active molecular form falls as pH rises. A common target is 0.8 mg/L molecular for whites and 0.5 mg/L for reds.
At pH 3.4, a white needs about 32 mg/L free SO₂ to reach 0.8 mg/L molecular; at pH 3.6 it needs about 50. Add it once malolactic fermentation is confirmed complete, since SO₂ inhibits the lactic acid bacteria.
A shortened example. Every answer draws on our library of vetted winemaking research.
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Type or speak your question, from SO₂ additions and Brix conversions to Brettanomyces risk in barrel.
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