4
SIGNIFICANCE OF USE
Potassium ion (K
+
) is absorbed in vine from earth. Unlike other essential nutrients potassium
remains in ionic form and passes to the grapes.
Potassium ion is by far the most important ion that can be found in wine with concentrations
between 0.7-2 g/L (ppt) and is mostly deriving from grapes.
Potassium ion is greatly influencing the taste of wine, the absence of potassium ion giving a sour
taste of wine.
The alcohol content and low temperature make potassium to precipitate as potassium bitartrate.
Red wines have an increased content of potassium compared to white wines because the phenols
inhibit the precipitation of potassium bitartrate in the red wine.
The
HI 84181
ISE Potassium meter measures the potassium content in wine using an ion selective
electrode. The used method is double standard addition, a simple and rapid method of analysis, and
the result is readily displayed in g/L K
+
(ppt).
Above 2.5 g/L the instrument provides information about the approximate potassium content.