Feb 20, 2007SO2 and Wine 14 How Much to Use General Recommendations Dry reds: 0.5 to 0.6 ppm molecular Dry whites: 0.8 ppm molecular Sweet whites: 1.5 to 2.0 ppm molecular According to one study, 0.825 ppm molecular is required to suppress growth of Brettanomyces/Dekkera sp.