Carbonate, Potassium

International Organisations 

Codex Alimentarius 

-Food Category, Functional Class and Recommended Usage is not available at this time. 

International Organisation of Vine and Wine (OIV) 

-Food Category Wine (grape) Functional Class De-acidification Potassium carbonate: processing aids Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Not available at this time 

FIVS 

Classification Category 1 – Naturally occurring in grapes and insignificant treatment residual in wine 

Recommended Usage 

Good Manufacturing Practice (GMP)

As outlined in the OIV’s International Code of Oenological Practices, Potassium Carbonate is used: 

This product is used for deacidification. The transport of calcium ions causes salification of free tartaric acid. The use of calcium carbonate is also authorised when using the so-called “double salt” method of deacidification. It may then contain small quantities of calcium tartromalate (double salt) and/or calcium tartrate There are regulations governing the use of this product. 

Usage in Winemaking: 

High acid/low pH grape must is best de-acidified with potassium carbonates. 

Works by combining with tartaric acid to form potassium bitartrate. Chilling the must prior to addition will aid de-acidification Secondary de-acidification during wine stabilisation is an added bonus. Potassium carbonate or bicarbonate is also suited to raising wine pH after fermentation for these reasons: 

• A higher pH will balance an acidic wine. 
• A higher pH will shift equilibrium to favour tartrate stabilisation. 
• A higher pH will encourage a malo-lactic fermentation to further deacidify the wine.

See FIVS technical papers for more information - click here.