Original: $6.48
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$1.94The Story
Used for the deacidification of juice or wine. Potassium Carbonate can be added at any stage of the winemaking process, but most commonly used for raising the pH and lowering the TA of the juice prior to fermentation. The result can be a more efficient fermentation and can improve acid balance in the resultant wine.
- Treating the juice has the least detrimental effect on the sensory characteristics of the wine.
- Other names:Â Potash; Pearl Ash.
For reducing acid in wine, the rule of thumb is that 0.6 g/L of potassium carbonate (K2CO3) will reduce the TA by 1.0 g/L and raise the pH by approximately 0.25 units.
Application: Can be added at any stage of the winemaking process.
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Description
Used for the deacidification of juice or wine. Potassium Carbonate can be added at any stage of the winemaking process, but most commonly used for raising the pH and lowering the TA of the juice prior to fermentation. The result can be a more efficient fermentation and can improve acid balance in the resultant wine.
- Treating the juice has the least detrimental effect on the sensory characteristics of the wine.
- Other names:Â Potash; Pearl Ash.
For reducing acid in wine, the rule of thumb is that 0.6 g/L of potassium carbonate (K2CO3) will reduce the TA by 1.0 g/L and raise the pH by approximately 0.25 units.
Application: Can be added at any stage of the winemaking process.
