Enterprise-grade tools for Oenologists & Master Blenders — Powered by Machine Learning.
19 professional modules. Zero fluff. 100% open source.
Winemakers and oenologists deal with the same calculations daily — SO₂ additions, chaptalization, acidification, yeast rehydration — often done by hand, on a notepad, at 3am in a cellar.
This repository gives you clean, documented Python code for every core winemaking formula, wrapped in a beautiful web UI you can run on any device — including your phone in the vineyard.
| # | Calculator | What it does |
|---|---|---|
| 1 | 🧪 SO₂ Manager | Molecular SO₂, free SO₂ needed, additions in g for K₂S₂O₅ / liquid SO₂ |
| 2 | 🍬 Sugar & Alcohol | Brix → Potential Alcohol, SG → Brix, Chaptalization amounts |
| 3 | 🧊 Acidity Adjustment | Tartaric acid addition (acidification), CaCO₃ deacidification |
| 4 | 🌱 Yeast & Nutrients | GO-FERM rehydration, DAP/Fermaid-O YAN additions |
| 5 | 🔀 Blending Tool | Blend result calculator + Pearson's Square for target blends |
| 6 | 🧹 Fining Agents | Bentonite, egg white, gelatine, isinglass, carbon additions |
| 7 | 🫧 Dissolved CO₂ | Henry's Law CO₂ estimates by temperature and wine style |
| 8 | 🟤 H₂S Treatment | Copper sulfate (CuSO₄·5H₂O) addition for rotten egg removal |
| 9 | 🧫 MLF Tracker | Malolactic Fermentation progress and pH/TA impact |
| 10 | ❄️ Cold Stabilization | Würdig formula stabilization temp, duration, seeding, conductivity test |
| 11 | 🍯 Sorbate + SO₂ | Sweet wine chemical stabilization with EU legal limits check |
| 12 | 🗺️ Vineyard Comparison | Score and compare 2-5 lots/vineyards using radar charts |
| 13 | 📓 Vintage Logbook | Cellar logbook diary with filtering and CSV export |
| 14 | 🍾 Bottling Suite | Bottle/case needs with transfer losses and thermal expansion check |
| 15 | 🪵 Oak & Tannins | Oak alternative dosage (chips, cubes, staves) with extraction times |
| 16 | 🧪 Wine Fault Diagnosis | Rule-based diagnosis based on sensory analysis symptoms |
| 17 | 🏛 Greek Varieties | Analytical benchmark against optimal grape ranges (Xinomavro, Assyrtiko, etc.) |
| 18 | 🤖 AI Ferment Predictor | Machine Learning (Scikit-Learn) forecasting for sugar depletion curve |
| 19 | 🧠 AI Master Blender | Agentic LLM (BYOK) blending ratios optimization based on scientific profiling |
This project has been upgraded beyond standard static formulas to include modern AI capabilities:
- Machine Learning Forecasting (
scikit-learn): We use Polynomial Regression to track the fermentation curve dynamically, predicting the exact day your tank will go dry and flagging stuck-fermentation risks mathematically. - Agentic Workflows (
openai/deepseek): The Master Blender module uses the BYOK (Bring Your Own Key) pattern to integrate with LLMs without exposing public keys. It acts as a Master Sommelier, ingesting your lot analytics and returning scientifically reasoned blending percentages.
git clone https://github.com/karidasd/winemaking-calculators
cd winemaking-calculators
pip install -r requirements.txt
streamlit run app.pyOpen your browser at http://localhost:8501
from calculators import molecular_so2, so2_needed_for_molecular, so2_addition_grams
# What's my current molecular SO₂?
mol = molecular_so2(free_so2=30, ph=3.6)
print(f"Molecular SO₂: {mol} mg/L") # → 0.68 mg/L
# How much SO₂ do I need to add?
needed = so2_needed_for_molecular(target_molecular=0.8, ph=3.6, current_free_so2=30)
print(f"Need to add: {needed} mg/L free SO₂")
# How many grams of K₂S₂O₅ for a 5000L tank?
amounts = so2_addition_grams(needed, volume_liters=5000)
print(f"Add: {amounts['potassium_metabisulfite_g']}g of K₂S₂O₅")Molecular SO₂ = Free SO₂ / (1 + 10^(pH - 1.81))
PA (% ABV) = (Brix × 0.5765) - 0.65
Sugar to add (g) = ΔBrix × 17 × Volume (L)
Parts A = |Value_B - Target|
Parts B = |Value_A - Target|
Volume A = (Parts A / Total Parts) × Total Volume
- Boulton, R. et al. Principles and Practices of Winemaking (2013)
- Zoecklein, B. et al. Wine Analysis and Production (1995)
- OIV International Standards — oiv.int
- Peynaud, E. Knowing and Making Wine (1984)
These calculators are for educational and reference purposes. Always verify critical additions with a certified oenologist. Legal limits for additives vary by country and wine style.
Built with ❤️ by DarkAIs | MIT License