Reliable deacidification agent used to reduce excess tartaric acidity in must and wine. Reacts with tartaric acid to form potassium bitartrate, which precipitates out during cold stabilization, resulting in a smoother, more balanced wine with reduced sharpness. Ideal for correcting high-acid wines from cool climates or early harvests. Best used for moderate adjustments.
Potassium Bicarbonate
Deacidulant used to reduce acidity in wine.
