Oenological analysis – The importance of measuring potassium in wine
Potassium is able to form a union with tartaric acid, forming potassium bitartrate. When reaching a certain concentration of potassium bitartrate it is possible that it precipitates, which leads to a decrease in total acidity and an increase in the pH of the wine. All this has a negative effect on the organoleptic properties of the final product.
Direct measurement of potassium
The Imacimus K-Vi analysis system allows the direct measurement of the exact concentration of potassium, this giving rise to rapid analysis and greater reliability. K-Vi is based on the selective electrode potentiometric technique, simple and effective, capable of performing analysis in a few seconds simply with a quick calibration, similar to pH measurement.
Imacimus K-Vi is the fastest and most accurate oenological analysis tool in the market used to measure potassium and pH in wine thanks to the exclusive patented NT Sensors technology of carbon nanotubes.
No addition of reagents per sample
No cooling processes
Direct measurement of the exact concentration of potassium
No sensors: 1 – Potassium
Analysis Technique: Calibration and direct measurement
Number of sample: More than 200
Results: mg/L or mmol/L
Resolution: 0.1g/L K+
Time per sample: < 2 min Minimum sample volume: 10 mL
Log Capacity: 100.000 samples
Energy Consumption: 5V / 1 A
The simplicity of the measurement
The measurement 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
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 tends to go to wines that are biologically and chemically stable. For this reason, it is essential to monitor the level of potassium in the wine using the most advanced oenological analysis tools such as Imacimus K-Vi, so know the levels bitartrate and avoid unwanted precipitation.
Potassium oenological analysis
It is 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.