Wine has become very popular. Whether it's red wine in winter with a hearty meal or ice-cold white wine or rosé in summer to enjoy the sunset, wine should have a balanced acidity. To achieve just that, winemakers use the possibility of fine deacidification with the help of potassium bicarbonate.
The sweetness or acidity of a wine is usually influenced by the degree of ripeness of the respective grape varieties used. However, since this is a natural product that is particularly dependent on the weather, it may be necessary to regulate the acidity of the wine during production.
A particularly gentle process is the addition of potassium bicarbonate, also known as potassium hydrogen carbonate. The reaction of potassium bicarbonate with the acid of the wine leads to the formation of poorly soluble potassium bitartrate which is also known as wine tartrate. During this reaction CO2 is released and the pH value of the wine is increasing at the same time which has a positive effect on the taste. The precipitated tartrate can be easily separated from the rest of the wine in the further process. To achieve even faster crystallization, it is recommended to chill the wine.
Potassium bicarbonate is suitable for influencing the acidity very precisely. 67 g of potassium bicarbonate per hectoliter of wine neutralize about 1 g of tartaric acid per liter. Precise determination of the acid content is essential, as legal guidelines must also be observed in this context.
Potassium bicarbonate as an acidity regulator
Potassium bicarbonate is not only used in wine production, but also in other areas of the food industry. For example, it is used in the baking industry, in the production of seasonings, sweeteners or other food additives. Contact our Food-sales team.
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