When adding sulfite to wine, it is recommended to make larger, infrequent additions as opposed to smaller, frequent additions. The latter will cause greater binding, and therefore greater drops in free SO2 over time, which will require extra additions to maintain a desired free SO2 level. In the above example of the tannic red wine requiring 60 mg/L of free SO2, the full dose of sulfite required to achieve 60 mg/L of free SO2 should be added, as opposed to, for example, adding 30 mg/L now and 30 mg/L in one month.