Description

Potassium bicarbonate is commonly used in wine making for several purposes:

1. Acid Reduction: Potassium bicarbonate is an effective way to reduce the acidity in wine. It acts as a buffering agent, neutralizing excess acidity and increasing the pH level of the wine. This can be particularly useful in wines that are too tart or sharp, helping to achieve a more balanced flavor profile.
2. Tartrate Stabilization: Potassium bicarbonate is also used to stabilize wines and prevent the formation of tartrate crystals. Tartrates are natural compounds found in grapes and can precipitate out of wine, resulting in sediment or crystals. By adding potassium bicarbonate, winemakers can promote the formation of stable tartrate complexes that remain in solution rather than crystallizing.
3. pH Adjustment: In some cases, potassium bicarbonate is used to adjust the pH of the wine. pH is an important factor in wine stability and microbial activity. By carefully controlling the pH, winemakers can create an environment that is more favorable for the growth of desired yeast and bacteria strains, while inhibiting the growth of unwanted organisms.
4. Nutrient Supplementation: Potassium is an essential nutrient for yeast during fermentation. Adding potassium bicarbonate to the must or juice can provide a source of potassium, promoting a healthy fermentation process and supporting yeast growth and viability.

Can be used closest to bottling. Dosage: 2g/L reduces acid by 1g/L.

Add to chilled wine. Wait several hours before racking.

Size: 250 grams

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