Natural Potassium Tartrate is used in wine industry to neutralize the wine acidity.


Natural Potassium Tartrate is a salt of Tartaric Acid, and consequently it respects the composition of wine more than any other neutralizing agent.


In order to reduce total wine acidity by 1%, a variable quantity of Natural Potassium Tartrate, between 2.02 and 2.12 g/L, is required. The addition of large quantities of this salt to the wine does not cause any considerable change in its natural taste or smell.


Way of use: once the dose has been decided, the neutralizing agent is dissolved in some water, then the solution is poured slowly into the wine, mixing it so as to avoid local concentration of the product.

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