Potassium Polyaspartate（KPA）
The Revolution In Tartrate Stabilization Of Wine
About Potassium Polyaspartate
Add text in any corner. Change layout for different overlays!What is Potassium Polyaspartate?
Potassium polyaspartate is the potassium salt of polyaspartic acid, produced from L-aspartic acid, which is a naturally occurring amino acid in wine, and potassium hydroxide (98% purity).
Studies have verified that potassium polyaspartate has stabilizing properties similar to those of the metatartaric acid (MTA) and carboxymethylcellulose (CMC), but is much more stable over time as well as filterable and unaffected by heat, which maintains the quality of the wine while increasing its cellaring or storage potential (shelf-life).Further, it does not have negative impacts on the sensory properties, such as colour, of the resultant wine. It is a completely biodegradable environmentallyfriendly alternative to traditional polyanionic materials. Compared with physical stabilisation techniques such as cold stabilisation, electrodialysis and ion-exchange resins, use of potassium polyaspartate is labour, energy and water efficient, and hence cost competitive.
What is Polyaspartic Acid?
Polyaspartic acid (PASP) belongs to a class of polyamino acids. Polyaspartic acid is broken by the action of microorganisms, fungi, etc. due to the peptide bond on the main chain of its structure, and the final degradation product is ammonia, carbon dioxide and water which are harmless to the environment.
Therefore,Polyaspartic acid is widely used. It can be found in the fields of water treatment, medicine, agriculture, and daily chemical industry. As a water treatment agent, its main function is to inhibit scale and/or dispersion, and to have a corrosion inhibition effect. As a scale inhibitor, it is particularly suitable for inhibiting the formation of calcium carbonate scale, calcium sulfate scale, barium sulfate scale and calcium phosphate scale in cooling water, boiler water and reverse osmosis treatment. The scale inhibition rate of calcium carbonate can reach 100%.
Polyaspartic acid also has a dispersing effect and can effectively prevent corrosion of metal equipment. Polyaspartic acid and organophosphorus corrosion inhibitors have synergistic effects, often with vinyl polymer dispersants (such as polyacrylic acid, hydrolyzed polymaleic anhydride, acrylic acid-ethyl acrylate-itaconic acid copolymer, etc.) The phosphine-based compound corrosion and scale inhibitors (such as HEDP, ATMP, PBTCA, etc.) are compounded into highly effective and multifunctional corrosion and scale inhibitors.
Benefits & Application of Potassium Polyaspartate
Studies have verified that potassium polyaspartate has stabilizing properties similar to those of the metatartaric acid (MTA) and carboxymethylcellulose (CMC), but is much more stable over time as well as filterable and unaffected by heat, which maintains the quality of the wine while increasing its cellaring or storage potential (shelf-life).
Further, it does not have negative impacts on the sensory properties, such as colour, of the resultant wine. It is a completely biodegradable environmentallyfriendly alternative to traditional polyanionic materials. Compared with physical stabilisation techniques such as cold stabilisation, electrodialysis and ion-exchange resins, use of potassium polyaspartate is labour, energy and water efficient, and hence cost competitive. Potassium polyaspartate is thus proposed for use as a stabiliser against tartrate crystal precipitation in wine (red, rosé and white wine), sparkling wine and fortified wine at a maximum use level of 100 mg/L, depending on the level of instability of the wine to be treated.
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