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Molecular SO₂ is calculated using the free SO₂ of a wine and a molecular SO₂ factor related to the pH of the wine. The effectiveness of the SO₂ to protect the wine from oxidation and microbial spoilage is dependent upon the pH of the wine. Therefore, the higher the pH a wine has, the less effective the SO₂. A molecular SO₂ of 0.8 ppm, while an acceptable maximum for some wines, is not recommended for all wines. Wineries adjusting to a standard free SO₂ level instead of monitoring molecular SO₂ will have varying SO₂ impact on their wines;adjusting to molecular SO₂provides consistency in SO₂ management.

This calculator calculates the required free SO₂ using desired molecular SO₂, pH of the wine values.