Potassium Citrate

Potassium citrate can be used in wine to correct natural deficiencies as a pH control agent and sequestrant in the treatment of citrus wine. Potassium citrate is permitted for use in grape wine in multiple countries worldwide.

What is this substance?

Synonym(s): Tripotassium citrate
CAS Number: 866-84-2
E Number: 332(ii)
INS Number: 332(ii)

Who recognises use of this substance in winemaking?

International Organisations

Codex Alimentarius

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

International Organisation of Vine and Wine (OIV)

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

FIVS

Classification Category 2 – Naturally occurring in grapes and treatment residual in wine

Recommended Usage

Good Manufacturing Practice (GMP)

How is this substance used in winemaking?

Usage in Winemaking:

Potassium citrate can be used in wine to correct natural deficiencies as a pH control agent and sequestrant in treatment of citrus wine. It is primarily used in citric or fruit wine. The amount in wine should not exceed 25 lbs/100.

Where can I find more information on this substance?

See FIVS technical papers for more information - click here.

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Potassium Citrate

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