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Wine/Using hydrogen peroxide to reduce SO2 in wine


Hi Antonio
I have read your answer about  Using hydrogen peroxide to reduce SO2 in wine. It's very good. So I just want to double check if I use a correct portion of hydrogen peroxide (3%) in my class of wine (150ml -200ml). Is it 1 drop would be enough?
Thanks a lot
P.S.: BTW I have been to "MASSANDRA" Vineyard in the Crimea in Ukraine and saw the wine from 1775 that was $50,000 a bottle! It is near Yalta. I bought there a collection fortified wine from the year 1955 for $40 us! How's that?

Hello Iryna,

Actually,no, because you are using a solution with a much lower concentration, which must be accounted for. Let's redo the calculations using the 3% solution instead of the original 35%:

Assuming that your peroxide solution is 3% mass/mass and considering the peroxide density to be 1.41 g/L, each mL of that solution has 30 mg of peroxide (3 g per [97 + (3 ¸ 1.41)]mL <-> 3 g per 101.2 mL <-> 0.03 g/mL = 30 mg/mL). So, as 30 ¸ 12.5 = 2.4, you need to make a new solution by taking 1 mL of you 3% m/m solution and adding 11.5 mL of distilled water. This will create a solution of which each drop (assuming a volume of 1 mL for the drop) adds 2.4 mg of peroxide to your wine, that is the right amount to remove 30 mg/L of sulfur.

If you would add 1 mL of the 3%, you would be adding 30 mg of peroxide and your wine would just turn into a Sherry!!!

As for Massandra, I envy you. I have always wanted to go there, but have to do with the accounts of people like yourself who were fortunate enough to go. I hope you enjoy that 1955 for your and my sake.

на здоровье!


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Antonio Rocha Graša


Viticulture issues, enology / winemaking issues. Wine regions of the world, with specialisation in the wines of Portugal, including Port. Tasting and sensory analysis, chemical analysis and the relation between both. Wine industry and wine economics (BUT NOT PRICES OF WINES). Sources of information regarding any aspect of wine. The human element of the wine industry and the integration of all aspects and sciences that concur to make a wine. Terroir.


I have been a winemaker for 20 years. I am also in charge of the R&D department of the largest wine company in Portugal.

Sogrape Vinhos S.A. ADVID (Association for the Development of Viticulture in Douro)

Degree in Enology - UTAD, Vila Real, Portugal

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