KOSER Potassium Bicarbonate

Characteristics:potassiumbicarbonate (e501) is a product deacidifying which modifies the ph and lowersthe acidity. Added to wort or , it reacts with tartaric acid and producespotassium bitartrate which is insolubilized effectively.potassiumbicarbonate is used as a carbon dioxide source for leavening in baking.  with kosher/hala/reach certificates.the fcc grade meets the requirements of the food chemical codex indicates and is suitable for all food, beverage and nutritional supplement. Applications duringthe harvest, as deacidifier of the must. Inwhite, rosé and red wines, to correct acidity during the elaboration process. Organolepticqualities potassiumbicarbonate softens wines by giving greater harmony and balance while reducingtheir acidity. Does: mustor 0.2 - 1 g / lthe maximum deacidification allowed in wines is 0.65 g / l expressed as sulfuric acid (1 g / l expressed as acid tartaric), whichcorresponds to a treatment dose in potassium bicarbonate of 1.3 g / l. This product can be subject todeclaration.notes:1. Potassium bicarbonate reacts exclusively with tartaric acid formingbitartrate potassium. This delay precipitates when using the cold stabilizationprocess, which leads to a further decrease in total acidity.2. When applied before bottling, will wait 4 to 6 weeks before putting the winein bottle.   manual dissolvebeforehand in a part of the must or at process, then add to the totalvolume. Shake vigorously after 24 hours.