Potassium hydrogen carbonate (K-H-C)

Potassium hydrogen carbonate (K-H-C) – fine deacidification for wine

K-H-C (potassium hydrogen carbonate, E501) is a proven product for the targeted deacidification of wine. It binds excess tartaric acid and precipitates it as tartaric acid. In this way, the acid content can be reduced gently, in a controlled manner and without sensory impairment.

In contrast to deacidification lime, K-H-C has a completely taste-neutral effect. Bitter tones or salt taste do not arise. In addition, the natural buffering effect of the wine can be positively influenced so that a harmonious acid structure is maintained.

Benefits at a glance

• For fine and normal acidification of wine
• Taste neutral without secondary aromas
• Approved for conventional and biological viticulture
• Targeted and controllable acid reduction
• Proven standard in the professional cellar industry

Application

K--H--C is stirred with a little water and added to the total container with vigorous stirring. By the CO₂-Development must ensure that there is sufficient rise space in the container. De-acidification should always be accompanied by control of tartaric acidification and stability.

Notes

K-H-C is approved for wine treatment in accordance with current EU and OIV regulations and is also suitable for the production of organic wine. The application is carried out by oenologically trained specialists.