How many litres of wine do 100 kg of grapes make?

As a typical estimate, 60 to 75 L depending on style: a red fermented on skins yields more (≈ 72 L) than a pressed white (≈ 65 L) or a direct-press rosé (≈ 62 L). The real figure depends on variety, ripeness, press cycle and whether you blend back the press wine — that's why the field is editable.

Why leave headspace in fermentation tanks?

During fermentation the cap and foam rise, so winemakers usually leave a free margin; in storage, vessels are kept nearly full to limit air contact. The tool's percentages are typical estimates you can adjust to your own practice.

Which barrel sizes can I add?

The common formats: 225 L (Bordeaux), 228 L (Burgundy), 300 L and 500 L. For any other size, add a tank row with its nominal volume.

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Harvest yield and tank capacity planner

Estimate how many litres of wine your harvest will make (area × yield or total tonnage) and how many tanks and barrels you need, with a fill plan and an L/hL/gal and kg/q/t converter.

Default values are typical, editable estimates — not standards. Adjust them with your winery's own figures.

1 · Harvest yield

Calculates automatically

Calculate from

Area (ha)

Yield per hectare

Mass unit

Winemaking style

Wine yield (L per 100 kg)

Typical estimate: red ≈ 72, white ≈ 65, rosé ≈ 62. It varies with variety, ripeness, press cycle and how much press wine you keep.

Racking and lees losses (%)

Typical, editable estimate (≈ 3 %): lees and rackings until the wine is clean.

Show volumes in

Total grapes

80 000 kg

Wine after pressing

57 600 L

Losses

1 728 L

Estimated clean wine

55 872 L

2 · Tank and barrel capacity

Stage to plan

Switching stage applies typical headspace: fermentation 20 % in tanks and 15 % in barrels; storage 2 % in tanks and 0 % in barrels. You can edit each row.

Vessel inventory

Type

Nominal volume (L)

Quantity

Headspace (%)

Type

Nominal volume (L)

Quantity

Headspace (%)

Results

Volume to house

57 600 L

Usable capacity

39 650 L

Nominal capacity

49 000 L

Shortfall

17 950 L

Occupancy by vessel type

Wine
Headspace
Free

4 × Tank 10 000 L32 000 L / 40 000 L · 80 %
Using only this type: 8 units
40 × Barrel 225 L7 650 L / 9 000 L · 85 %
Using only this type: 302 units

Suggested fill plan

The largest vessels are filled first; the remainder goes into the smallest vessel that can hold all of it, to keep ullage to a minimum.

4 × Tank 10 000 L → 8 000 L each(filled to usable volume)
40 × Barrel 225 L → 191 L each(filled to usable volume)
No vessel assigned: 17 950 L

3 · Unit converter

Value

Unit

10 hL
264,172 US gal

Indicative estimate for harvest planning. It does not replace the calibration of your vessels or your official declarations.

Frequently asked questions

How many litres of wine do 100 kg of grapes make?: As a typical estimate, 60 to 75 L depending on style: a red fermented on skins yields more (≈ 72 L) than a pressed white (≈ 65 L) or a direct-press rosé (≈ 62 L). The real figure depends on variety, ripeness, press cycle and whether you blend back the press wine — that's why the field is editable.
Why leave headspace in fermentation tanks?: During fermentation the cap and foam rise, so winemakers usually leave a free margin; in storage, vessels are kept nearly full to limit air contact. The tool's percentages are typical estimates you can adjust to your own practice.
Which barrel sizes can I add?: The common formats: 225 L (Bordeaux), 228 L (Burgundy), 300 L and 500 L. For any other size, add a tank row with its nominal volume.

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