Sulfur is a natural byproduct achieved through a fermentation process that is the reason why a small amount of sulfur is found in bread too and it is one of the most effective product for wine making. The recommended level of molecular SO2 for red wines is 0.5 mg/L (ppm), for white wines is 0.8 mg/L (ppm) and for dessert wines is up to 1.5 mg/L (ppm). Free SO2 over 50 mg/L (ppm) can be tasted and detected. Use this molecular SO2 in wine formula to calculate the sulfur in wine.
Molecular sulfur can be calculated with the known values of free SO2 of a wine and a molecular SO2 factor related to the pH of the wine. Just replace the variables in the molecular SO2 in wine formula with the values and do the operations to get the result.