Potassium is a common compound found in plants and fruit. It serves as an activist for enzymes and mediating plant growth. In wine, it plays a bigger role as it is key in determining the pH and stability of the wine. Potassium reacts with tartaric acid in the wine and forms to create potassium tartrate, during fermentation the potassium titrate will precipitate causing the acidity to drop and the pH to rise. Potassium additives are present in wine and beer for the following purposes: potassium carbonate reduces the levels of acidity; potassium metabisulphite is an anti-oxidant and preservative; and potassium sorbate is used to stabilise wine and prevent renewed fermentation.
Potassium is a critical factor in acid salt formation and tartrate precipitation. Excessive potassium levels contribute to higher pH measurements in wine and potentially tartrate instability problems. Testing for the optimised potassium concentration is vital to ensure product quality and taste.
|Method||No. of Tests||Catalogue No.||Sensitivity||Linearity|
|RX misano||120||PT3852||0.08 g/l||0.450 g/l|
|RX monaco||272||PT8329||0.06 g/l||0.40 g/l|
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