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          MASTER FERMENTATION CALCULATOR SPECIFICATION - PART 2: WINE
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A technical backend reference covering must density and sugar scales, acidity
and preservation chemistry, routine winery laboratory measurements, vineyard
and cellar logistics, sparkling-wine measurements, regional vessel capacities,
and bottle sizes mapped to standard SI and accepted non-SI units.

IMPORTANT SCOPE NOTE:
Many wine terms are regional, historical, analytical, or method-dependent rather
than universal physical units. Fixed capacities are assigned only when the
regional meaning is explicit and well supported. Generic names such as
"hogshead," "puncheon," "pipe," "butt," "piece," "foudre," and "tun" must not be
treated as globally unambiguous units.
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1. MUST EXTRACT, DENSITY, SUGAR CONCENTRATION & GRAPE RIPENESS
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*   Density at 20 °C
    - Description: Mass per unit volume of must or wine at the stated reference
      temperature.
    - Core Users: Winery laboratories, regulatory laboratories, and digital
      density-meter workflows.
    - Metric / SI Baseline Value: Commonly reported in g/cm³ or kg/m³.
      1 g/cm³ = 1,000 kg/m³.

*   Specific Gravity (SG)
    - Description: Dimensionless ratio of sample density to reference-water
      density at stated reference conditions.
    - Core Users: Growers, winemakers, laboratory staff, and hydrometer users.
    - Metric / SI Baseline Value: Dimensionless.
    - Important Qualification: The reference temperature and instrument
      calibration temperature must be recorded when precision matters.

*   Degrees Brix (°Brix)
    - Description: Sucrose mass-fraction scale for aqueous sucrose solutions.
      In grape must, a refractometer or hydrometer reading is used as an estimate
      of total soluble solids, not as a direct measurement of fermentable glucose
      plus fructose alone.
    - Core Users: Winemakers and grape growers in North America, South America,
      Australia, New Zealand, and other regions.
    - Metric / SI Baseline Value: Nominal mass-fraction scale where
      1 °Brix corresponds to 1 gram of sucrose per 100 grams of reference
      sucrose solution.

*   Degrees Baumé (°Bé)
    - Description: Historical density-derived hydrometer scale used for grape
      must and other liquids.
    - Core Users: France, Spain, Portugal, parts of Australia, and historical
      cellar records.
    - Metric / SI Baseline Value: Method-dependent density scale.
    - Approximate Rule of Thumb:
        1 °Bé ≈ 1.8 °Brix ≈ 18 g/L sugar ≈ 1% potential alcohol
    - Important Qualification: This is an operational approximation, not a
      high-precision universal conversion.

*   Degrees Oechsle (°Oe)
    - Description: Must-weight scale expressing density above water.
    - Core Users: Germany, Austria, Switzerland, and Central European wine law
      and production records.
    - Provisional Relationship:
        °Oe = (SG - 1.000) * 1000
        SG = 1.000 + (°Oe / 1000)
    - Important Qualification: Legal and laboratory use depends on stated
      reference temperature and official measurement procedure.

*   Degrees KMW (Klosterneuburger Mostwaage)
    - Description: Austrian must scale associated with sugar content by mass.
    - Core Users: Austrian grape-must classification and wine production.
    - Metric / SI Baseline Value: Approximately grams of sugar per 100 grams
      of must.
    - Approximate Relationship:
        1 °KMW ≈ 5 °Oe
    - Important Qualification: Published approximations near 4.86 to 5 °Oe per
      °KMW exist; the exact official conversion and reporting convention require
      primary-source verification.

*   Glucose + Fructose
    - Description: Combined concentration of the principal fermentable grape
      sugars determined by an analytical method.
    - Metric / SI Baseline Value: g/L = kg/m³.

*   Residual Sugar
    - Description: Sugar remaining in finished or partially fermented wine.
      The exact analytical definition may depend on the governing method.
    - Metric / SI Baseline Value: g/L = kg/m³.

*   Alcoholic Strength by Volume at 20 °C
    - Description: Ethanol volume fraction under the stated reference
      conditions.
    - Metric / SI Baseline Value: Percent by volume (% vol), a dimensionless
      volume fraction.

*   APPROXIMATE CROSS-SCALE AND PROCESS RELATIONSHIPS:
    - Brix to Baumé:
        °Bé ≈ °Brix / 1.8
    - Baumé to Brix:
        °Brix ≈ °Bé * 1.8
    - Brix to Oechsle:
        °Oe ≈ °Brix * 4.25
    - Oechsle to Brix:
        °Brix ≈ °Oe / 4.25
    - KMW to Oechsle:
        °Oe ≈ °KMW * 5
    - Brix to KMW candidate:
        °KMW ≈ °Brix * 0.85
    - Brix to Potential Alcohol:
        Potential ABV % ≈ °Brix * 0.55 to 0.60

    These are provisional winery approximations, not exact unit identities.
    Potential alcohol also depends on yeast metabolism, fermentation completion,
    sugar composition, and the analytical method used to estimate must sugar.

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2. WINE ACIDS, SULFUR DIOXIDE & PRESERVATION CHEMISTRY
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*   pH
    - Description: Logarithmic measure of hydrogen-ion activity.
    - Metric / SI Baseline Value: Dimensionless logarithmic scale.
    - Important Qualification: pH is not interchangeable with titratable acidity.

*   Total Acidity / Titratable Acidity (TA)
    - Description: Acidity determined by titration to the endpoint specified by
      the analytical method.
    - Reporting Formats:
        milliequivalents per liter (mEq/L)
        grams tartaric acid equivalent per liter
        grams sulfuric acid equivalent per liter

*   Volatile Acidity (VA)
    - Description: Volatile-acid content determined by the applicable analytical
      method.
    - Reporting Formats:
        milliequivalents per liter (mEq/L)
        grams acetic acid equivalent per liter
        grams sulfuric acid equivalent per liter

*   Free Sulfur Dioxide
    - Description: Sulfur dioxide present in free forms under the analytical
      method.
    - Metric / SI Baseline Value: mg/L.

*   Bound Sulfur Dioxide
    - Description: Sulfur dioxide bound to wine constituents.
    - Metric / SI Baseline Value: mg/L.
    - Relationship:
        Bound SO2 = Total SO2 - Free SO2

*   Total Sulfur Dioxide
    - Description: Sum of free sulfur dioxide and sulfur dioxide bound to wine
      constituents.
    - Metric / SI Baseline Value: mg/L.

*   Molecular Sulfur Dioxide
    - Description: Molecular SO2 fraction associated with antimicrobial activity.
    - Metric / SI Baseline Value: mg/L.
    - Important Qualification: Calculation depends on pH, equilibrium constants,
      temperature, alcohol, and method assumptions. No universal single-factor
      conversion should be used without explicit conditions.

*   Malic Acid
    - Description: Organic-acid concentration used to monitor grape maturity and
      malolactic fermentation.
    - Metric / SI Baseline Value: g/L = kg/m³.

*   Lactic Acid
    - Description: Organic-acid concentration used to monitor malolactic
      fermentation and microbial activity.
    - Metric / SI Baseline Value: g/L = kg/m³.

*   ACIDITY EQUIVALENT CONVERSIONS:
    - Total acidity as tartaric acid:
        g/L tartaric ≈ mEq/L * 0.075
    - Total or volatile acidity as sulfuric acid:
        g/L sulfuric ≈ mEq/L * 0.049
    - Volatile acidity as acetic acid:
        g/L acetic ≈ mEq/L * 0.060
    - Sulfuric-equivalent TA to tartaric-equivalent TA:
        g/L tartaric ≈ g/L sulfuric * (75 / 49)
        g/L tartaric ≈ g/L sulfuric * 1.530612
    - Tartaric-equivalent TA to sulfuric-equivalent TA:
        g/L sulfuric ≈ g/L tartaric * (49 / 75)
        g/L sulfuric ≈ g/L tartaric * 0.653333

    These factors are conventional equivalent-weight relationships. Official
    method precision and rounding remain subject to OIV or regional standards.

*   PARTS-PER-MILLION QUALIFICATION:
    - 1 ppm by mass = 1 mg/kg.
    - 1 mg/L is a mass concentration, not an exact universal synonym for ppm.
    - The numerical values are close only when solution density is close to
      1 kg/L.
    - Wine sulfur dioxide should be stored and reported explicitly as mg/L when
      that is the method's reporting unit.

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3. ROUTINE WINERY LABORATORY & PROCESS MEASUREMENTS
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*   Yeast-Assimilable Nitrogen (YAN)
    - Description: Nitrogen available for yeast metabolism, commonly combining
      ammonium nitrogen and alpha-amino nitrogen according to the laboratory
      method.
    - Metric / SI Baseline Value: mg N/L.

*   Turbidity
    - Description: Optical measure of suspended material used in juice settling,
      clarification, filtration, and bottling control.
    - Reporting Unit: Nephelometric Turbidity Units (NTU).
    - Important Qualification: NTU is an instrument-defined optical scale, not a
      direct mass concentration.

*   Dissolved Oxygen
    - Description: Oxygen dissolved in must or wine.
    - Metric / SI Baseline Value: mg O2/L.

*   Headspace Oxygen
    - Description: Oxygen in the package headspace.
    - Reporting Basis: May be reported as a gas concentration, partial pressure,
      mass per package, or equivalent mg/L after normalization.

*   Total Package Oxygen (TPO)
    - Description: Combined dissolved and headspace oxygen associated with a
      filled package.
    - Reporting Basis: Commonly mg O2/L of packaged wine or mg O2 per package.
    - Important Qualification: The normalization basis must be explicit.

*   Temperature
    - Description: Required context for density, gas solubility, package
      pressure, hydrometer readings, and many analytical procedures.
    - Metric / SI Baseline Value: kelvin (K); degrees Celsius accepted for
      practical winery use.

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4. VINEYARD YIELDS, JUICE RECOVERY & LOGISTICS
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*   US Short Tons Per Acre
    - Description: Vineyard crop yield using US short tons and acres.
    - SI Baseline:
        1 short ton/acre = 2.241702 tonnes/hectare
        1 short ton/acre = 0.2241702 kg/m²

*   Metric Tonnes Per Hectare (t/ha)
    - Description: Vineyard crop yield using metric tonnes and hectares.
    - SI Baseline:
        1 t/ha = 0.1 kg/m²

*   Hectoliters Per Hectare (hL/ha)
    - Description: Wine-production yield per vineyard area.
    - SI Baseline:
        1 hL/ha = 0.01 L/m²
    - Important Qualification: This is a finished-product or declared-yield
      measurement, not directly interchangeable with grape mass yield without a
      juice/wine recovery factor.

*   Liters of Juice Per Metric Tonne of Grapes (L/t)
    - Description: Pressing or juice-recovery yield.
    - Dimensional Form: volume per mass.

*   Liters of Wine Per Metric Tonne of Grapes (L/t)
    - Description: Finished-wine recovery yield.
    - Dimensional Form: volume per mass.

*   US Gallons Per Short Ton of Grapes (US gal/short ton)
    - Description: US customary juice or wine recovery yield.
    - Dimensional Form: volume per mass.

*   Nine-Liter Case Equivalent
    - Description: Twelve standard 750 mL bottles.
    - Exact Volume:
        1 nine-liter case = 9 L = 0.009 m³
    - Derived Logistics Formula:
        Nine-liter cases = wine volume in liters / 9

*   YIELD CONVERSIONS:
    - Short tons per acre to tonnes per hectare:
        t/ha = short tons/acre * 2.241702
    - Tonnes per hectare to short tons per acre:
        short tons/acre = t/ha / 2.241702
    - Cases per tonne or cases per short ton require an explicit wine-recovery
      volume and cannot be inferred from grape mass alone.

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5. SPARKLING-WINE MEASUREMENTS
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*   Carbon Dioxide Overpressure
    - Description: Pressure above atmospheric pressure in sparkling or
      semi-sparkling wine at the method's stated temperature.
    - Reporting Units: bar, kPa, Pa, or psi.
    - SI Conversion:
        1 bar = 100 kPa = 100,000 Pa

*   Dissolved Carbon Dioxide
    - Description: Mass concentration of dissolved CO2.
    - Metric / SI Baseline Value: g/L = kg/m³.

*   Tirage Sugar / Sucrose
    - Description: Sugar added before secondary fermentation.
    - Metric / SI Baseline Value: g/L.

*   Dosage Sugar
    - Description: Sugar associated with dosage after disgorgement.
    - Metric / SI Baseline Value: g/L.

*   IMPORTANT GAS-EQUILIBRIUM QUALIFICATION:
    - Bottle pressure and dissolved CO2 do not have one universal direct
      conversion.
    - A valid calculation must include temperature, pressure basis, gas-liquid
      equilibrium assumptions, wine composition, and any required headspace
      model.

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6. REGIONAL OAK VESSELS & HISTORICAL WINE CAPACITIES
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*   Bordeaux Barrique
    - Proposed Unit Name: bordeaux_barrique
    - Exact Capacity: 225 L.

*   Bourgogne Pièce
    - Proposed Unit Name: burgundy_piece
    - Exact Capacity: 228 L.

*   Pouilly-Fuissé Pièce
    - Proposed Unit Name: pouilly_fuisse_piece
    - Exact Capacity: 212 L.

*   Bourgogne Feuillette
    - Proposed Unit Name: burgundy_feuillette
    - Exact Capacity: 114 L.

*   Chablis Feuillette
    - Proposed Unit Name: chablis_feuillette
    - Exact Capacity: 132 L.

*   Bourgogne Queue
    - Proposed Unit Name: burgundy_queue
    - Exact Capacity: 456 L = 2 Bourgogne pièces.

*   Demi-Muid
    - Proposed Unit Name: demi_muid
    - Supported Bourgogne Capacity: 600 L.

*   Muid
    - Proposed Unit Name: burgundy_muid
    - Supported Bourgogne Capacity: 1,200 L.

*   Historical Wine Hogshead
    - Proposed Unit Name: historic_wine_hogshead
    - Capacity Used by Pint's Built-In Hogshead:
        63 US liquid gallons = 238.480942392 L
    - Important Qualification: This is distinct from the Australian 300 L
      wine-industry hogshead.

*   Australian Wine Hogshead
    - Proposed Unit Name: australian_wine_hogshead
    - Capacity: 300 L.

*   Australian Wine Puncheon, 500 L
    - Proposed Unit Name: australian_wine_puncheon_500
    - Capacity: 500 L.

*   Australian Wine Puncheon, 600 L
    - Proposed Unit Name: australian_wine_puncheon_600
    - Capacity: 600 L.

*   Stückfass
    - Proposed Unit Name: stueckfass
    - Rheinhessen Capacity: 1,200 L.
    - Related Regional Capacities:
        half_stueckfass = 600 L
        quarter_stueckfass = 300 L

*   Sherry Bota Jerezana / Bota Gorda
    - Proposed Unit Name: sherry_bota_jerezana
    - Capacity: 600 L.
    - Operational Fill Note: Often filled to 5/6 capacity, approximately 500 L,
      for biological ageing. Fill volume is not the same as vessel capacity.

*   Sherry Export Butt
    - Proposed Unit Name: sherry_export_butt
    - Capacity: 500 L.

*   Sherry Receipt Butt
    - Proposed Unit Name: sherry_receipt_butt
    - Capacity: 516 L.

*   Sherry Bodega Butt
    - Proposed Unit Name: sherry_bodega_butt
    - Average Capacity: 566 L.
    - Important Qualification: The source describes this as an average capacity.

*   Sherry Media Bota
    - Proposed Unit Name: sherry_media_bota
    - Capacity: 250 L.

*   Sherry Quarter Bota
    - Proposed Unit Name: sherry_quarter_bota
    - Capacity: 125 L.

*   Sherry Octavo
    - Proposed Unit Name: sherry_octavo
    - Capacity: 62.5 L.

*   Sherry Bocoy
    - Proposed Unit Name: sherry_bocoy
    - Capacity: 700 L.

*   VARIABLE OR UNRESOLVED VESSEL TERMS:
    - foudre:
        Large wooden vessel class with variable capacity; do not define as one
        fixed unit.
    - port pipe:
        Historical and regional capacities vary; retain as verification pending.
    - generic wine_puncheon:
        At least 500 L and 600 L current Australian meanings are documented;
        do not assign one universal capacity.
    - generic wine_hogshead:
        Conflicts with both the historical 63 US gallon meaning and the
        Australian 300 L meaning; use domain-qualified names.
    - generic piece or feuillette:
        Regional capacities differ; use qualified names.
    - generic butt, pipe, tun, barrel, cask, or vat:
        Do not assign a fixed capacity without a region and historical context.

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7. HISTORICAL & MODERN WINE-BOTTLE VOLUMES
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*   Split / Piccolo
    - Proposed Unit Name: wine_split
    - Common Capacity: 187.5 mL.
    - Important Qualification: The official Champagne quarter is 200 mL, not
      187.5 mL.

*   Champagne Quarter
    - Proposed Unit Name: champagne_quarter
    - Capacity: 200 mL.

*   Half Bottle / Demi
    - Proposed Unit Name: half_wine_bottle
    - Capacity: 375 mL.

*   Champagne Medium / Pinte
    - Proposed Unit Name: champagne_medium
    - Capacity: 500 mL.

*   Standard Wine Bottle
    - Proposed Unit Name: standard_wine_bottle
    - Capacity: 750 mL.

*   Magnum
    - Proposed Unit Name: magnum
    - Capacity: 1.5 L = 2 standard bottles.

*   Champagne Jeroboam
    - Proposed Unit Name: champagne_jeroboam
    - Capacity: 3 L = 4 standard bottles.

*   Champagne Rehoboam
    - Proposed Unit Name: champagne_rehoboam
    - Capacity: 4.5 L = 6 standard bottles.

*   Champagne Methuselah
    - Proposed Unit Name: champagne_methuselah
    - Capacity: 6 L = 8 standard bottles.

*   Champagne Salmanazar
    - Proposed Unit Name: champagne_salmanazar
    - Capacity: 9 L = 12 standard bottles = 1 nine-liter case.

*   Champagne Balthazar
    - Proposed Unit Name: champagne_balthazar
    - Capacity: 12 L = 16 standard bottles.

*   Champagne Nebuchadnezzar
    - Proposed Unit Name: champagne_nebuchadnezzar
    - Capacity: 15 L = 20 standard bottles.

*   Champagne Salomon
    - Proposed Unit Name: champagne_salomon
    - Capacity: 18 L = 24 standard bottles = 2 nine-liter cases.

*   Champagne Souverain
    - Proposed Unit Name: champagne_souverain
    - Capacity: 26.25 L = 35 standard bottles.

*   Champagne Primat
    - Proposed Unit Name: champagne_primat
    - Capacity: 27 L = 36 standard bottles = 3 nine-liter cases.

*   Champagne Melchizedek / Midas
    - Proposed Unit Names:
        champagne_melchizedek
        champagne_midas
    - Capacity: 30 L = 40 standard bottles.

*   Still-Wine Double Magnum
    - Proposed Unit Name: double_magnum
    - Capacity: 3 L.

*   Bordeaux Jeroboam
    - Proposed Unit Name: bordeaux_jeroboam
    - Common Regional Capacity: 4.5 L.
    - Important Qualification: "Jeroboam" is region-dependent; Champagne uses
      3 L.

*   Bordeaux Imperial
    - Proposed Unit Name: bordeaux_imperial
    - Common Regional Capacity: 6 L.

*   BOTTLE-NAME QUALIFICATIONS:
    - Bare jeroboam is ambiguous and should not be assigned a universal capacity.
    - The official Champagne sequence uses Salomon at 18 L.
    - Melchior and Solomon are not treated here as universal fixed bottle names.
    - Regulatory container sizes that lack stable traditional names should be
      represented directly in milliliters or liters rather than promoted to
      named FermUnits units.

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8. WINE SOURCE STATUS & IMPLEMENTATION NOTES
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*   Strong Primary or Industry Sources Identified:
    - OIV Compendium of International Methods of Wine and Must Analysis:
      density, alcoholic strength, glucose + fructose, acidity, volatile
      acidity, sulfur dioxide, pH, sparkling-wine pressure, and sucrose.
    - Australian Wine Research Institute:
      225 L Bordeaux barrique, 228 L Burgundy barrique, 300 L hogshead,
      and 500/600 L puncheons used in Australian logistics.
    - Bourgogne wine authority:
      228 L pièce, 212 L Pouilly-Fuissé pièce, 114/132 L feuillettes,
      456 L queue, 600 L demi-muid, and 1,200 L muid.
    - Consejo Regulador de Jerez:
      Sherry bota and butt capacities.
    - Comité Champagne:
      official Champagne bottle-size sequence.
    - Rheinhessen regional wine authority:
      1,200 L Stückfass.

*   Verification-Pending or Approximate Items:
    - exact Brix/Baumé/Oechsle/KMW cross-scale tables and valid ranges;
    - Brix to KMW factor of 0.85;
    - potential alcohol estimates;
    - molecular SO2 calculation conditions;
    - total-package-oxygen normalization conventions;
    - generic port pipe capacity;
    - any universal fixed meaning for foudre, wine puncheon, wine hogshead,
      butt, pipe, tun, piece, or feuillette;
    - pressure-to-dissolved-CO2 calculations for sparkling wine.

*   Implementation Strategy:
    - Pass 1: physical vessels, bottles, cases, and dimensional vineyard/logistics
      units.
    - Pass 2: analytical scales and calculations with explicit source status,
      method conditions, and validation.
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