Molecular SO₂ calculator
Enter pH and free SO₂: it tells you whether the wine is protected and how many grams of metabisulfite to add.
Wine BasicsHow Wine Ferments: 5–15 Days, Step by Step
What happens inside a tank, from grape to wine: yeast, sugar, temperature, and the signs that it's done.
Wine BasicsWhat Is Wine Aging?
Oak, micro-oxygenation, and typical timeframes by style — what happens between the end of fermentation and your glass.
Wine BasicsHow to Taste Wine: A Sensory Analysis Guide
Sight, smell, and taste: the tasting method used by winemakers, explained for beginners.
Wine BasicsMalolactic vs. Alcoholic Fermentation: The Difference
Two fermentations, two protagonists: yeast vs. bacteria. What each one does, and why not every wine goes through both.
Wine BasicsWine Fermentation Temperature
A couple of degrees can change a wine's entire character. Real ranges for whites and reds.
Wine BasicsTCA: What "Corked Wine" Means and How to Spot It
Wine's most common flaw doesn't come from the wine — it comes from the cork. How it smells, and why some barely notice it.
Wine BasicsStuck Fermentation: Real Causes and How to Fix It
The real causes — nitrogen (YAN), temperature, alcohol — and how to restart it before you lose the batch.
Wine BasicsMolecular SO₂: How Much Free SO₂ Your Wine Needs
Why free SO₂ alone isn't enough and how pH changes how much you need. Formula, table and a worked example.
Wine BasicsTartaric Acid: How Much to Add to Lower pH
How to calculate the dose based on how strongly your must resists pH change, with a table and a worked example.
Frequently asked questions
Are these guides related to what LagarLab simulates?
Yes. Each guide explains the real theory behind something the simulator reproduces, without unnecessary jargon.
How many guides are there, and on what topics?
Nine guides on basic enology: how wine ferments, what wine aging is, sensory analysis, malolactic vs. alcoholic fermentation, fermentation temperature, what TCA (cork taint) is, stuck fermentation, molecular SO₂ by pH, and tartaric acid.
What languages are they available in?
Spanish, English, and French.
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