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Over time, free SO₂ decreases in wine. Average estimates indicate that SO₂ depletion may be around 5 mg/l per month in wines stored in large tanks in cool cellars with small headspaces. Wines stored in warm cellars with large headspaces often lose 10-20 mg/l per month, or more. [Eisenman, 2001]. (SO₂ in bottle exhibits a depletion of no more than a few milligrams per year.) Because of this decrease, SO₂ levels must be continually maintained.

SO₂ depletion increases with an increase in temperature, headspace, and oxygen exposed surface area to volume ratio. Since it is dependant on many variables, SO₂ depletion varies from set-up to set-up and wine to wine. Safe assumptions can be made based on the past experience witnessed with each set up. For this, free SO₂ levels must have been measured to determine the level of decrease over a given time and situation.

Inkább berakom a linket, számomra érdekes:

http://www.brsquared.org/wine/Articles/SO2/SO2.htm