Description

Potassium bicarbonate is a commonly used acid-reducing agent in winemaking, ideal for correcting overly acidic musts and finished wines. It works by reacting with tartaric acid to form potassium bitartrate, which then precipitates out of solution, resulting in a smoother, more balanced wine.

Unlike calcium carbonate, potassium bicarbonate is often preferred by winemakers because it is more predictable, easier to manage, and less likely to cause long-term instability when used correctly.

This product is suitable for wine, cider, and mead production, and is best added before fermentation or early in the winemaking process. Careful dosing and proper mixing are essential to avoid over-correction.

A must-have adjustment tool for home winemakers looking to fine-tune acidity and improve overall balance.

 Key Benefits

• Reduces excessive acidity in wine

• Helps stabilize pH levels

• Produces smoother, more balanced wine

• Preferred alternative to calcium carbonate

• Suitable for wine, cider, and mead

• Food-grade winemaking additive

 Specifications

• Product Type: Acid reduction agent

• Chemical Name: Potassium bicarbonate

• Form: Powder

• Grade: Food grade

• Use: Wine, cider, mead production

• Application Stage: Pre-fermentation or early fermentation

• Function: Reduces tartaric acidity and raises pH