Carbonate, Potassium Hydrogen
Potassium Hydrogen Carbonate (or Potassium bicarbonate) reduces the acid level of wine by neutralisation and precipitation.
This product is used to deacidify musts and wines. The transport of potassium ions causes salification of free tartaric acid and the formation of potassium hydrogen tartrate. The use of this product is subject to regulation.
Potassium hydrogen carbonate is found in the form of a white, odorless powder which is slightly hygroscopic. It leads to carbonate-based reactions. For further substance information, please see the International Oenological Codex.
Synonym(s): Potassium bicarbonate, Baking Soda, Potassium acid carbonate
CAS Number: 298-14-6
E Number: 501(ii)
INS Number: 501(ii)
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 hydrogen carbonate: processing aid 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 Hydrogen Carbonate is used:
This product is used to deacidify musts and wines. The transport of potassium ions causes salification of free tartaric acid and the formation of potassium hydrogen tartrate. The use of this product is subject to regulation.
Usage in Winemaking:
Potassium Hydrogen Carbonate (or Potassium bicarbonate) reduces the acid level of wine by neutralisation and precipitation. It neutralises acid by forming water with one of the hydrogen ions of tartaric acid and combining with the remaining tartrate ion to form relatively insoluble potassium bitartrate (KHT).
The procedure for using potassium bicarbonate is also simple. It is added in a single dose to the entire batch of wine, rather than in serial addition recommended for other acidity regulators. Addition of 3.4 grams/gallon will reduce acidity by 0.1% with a maximum reduction of Total Acid (TA) of 0.25 to 0.3%. Precipitation of the potassium bitartrate resulting from the use of potassium bicarbonate is brought about by cold stabilisation.
See FIVS technical papers for more information - click here.
