In this article the control of active SO2 in wine is described. Using the experimental data, we studied the dependence of free and active SO2as a function of total SO2 level, pH and temperature for the white wine (Chardonnay) and the red wine (Pinot Noir). The number of manipulations in laboratory condition was reduced by planning using mathematical models. The mathematical model based on a nonlinear dependence between the factors was chosen for the approximation of experimental data. In the case considered, the application of non-linear mathematical model allows, with minimal manipulations, to control the most important criteria of microbiological wine’s stability - the rate of active SO2.