The simplicity of the measurement
The measurement of potassium in wine samples with K-Vi is a simple process, which basically can be summed up in 3 steps:
- Preparation of the sample Wine aliquot (5 ml) is taken and is made 1/4.
- Electrode calibration 2-point sensor calibration is calibrated, following the software instructions.
- Measures. The probe was inserted into the sample and in 1 minute the result. You can perform multiple measurements with a single calibration
The Potassium in wine
Wine contains different dissolved salts, especially salts of potassium, calcium, iron and copper, among others. These elements may give rise to instability phenomena, but the most important is due to potassium cation. It is capable of forming a bond with tartaric acid to form potassium bitartrate. Upon reaching a predetermined concentration of potassium bitartrate may precipitate, which leads to a decrease of the total acidity and a slight increase of the pH of wine. Tartaric stability of wine remains one of the major problems that can affect your marketing. The consumer demand can taste wines that are biologically and chemically stable. For this reason, it is essential to monitor the level of potassium in the wine, so know the levels bitartrate and avoid unwanted precipitation.
Potassium content analysis
The most commonly used for controlling the precipitation such as potassium bitartrate and its technique is the measurement of the electrical conductivity. This technique measures the total ion content in an aqueous sample, not be able to distinguish each type of ion, leading to low reliability measures. Analysis system K-Vi allows direct measurement of the exact amount of potassium, thereby resulting in a faster and more reliable analysis. The K-Vi system is based on selective electrode potentiometric technique, simple and efficient, capable of performing analysis in just a few seconds with a quick calibration and pH measurement technique.