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Deacidifying wine with potassium bicarbonate: 500 litres

To lower the acidity of 500 L of wine from 7.8 to 6.8 g/L you need about 1.33 g/L of potassium bicarbonate, that is about 0.67 kg.

Parameters

Result

Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.

Calculation example

What you need
Lower the acidity (deacidification)
Volume of wine or must
500 l
Acidity now (as tartaric)
7,80 g/L
Required acidity
6,80 g/L
What to deacidify with
Potassium bicarbonate
Total to add
0,67 kg
That is per 1 L
1,33 g/L
Change in acidity
-1,00 g/L

Frequently asked questions

How does potassium bicarbonate differ from chalk?
It dissolves quickly but adds potassium and may cause tartrate precipitation; chalk acts more slowly and leaves a calcium sediment.

The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.