The recent approval of Potassium Polyaspartate by the TTB opens a whole new scenario of opportunities for winemakers and beverage professionals regarding tartaric stabilization.

But what are the details you have to keep in mind when considering this ingredient with stabilizing functions?

Calcium stability, along with protein and color stabilities, play a major role in the preservation and correct integration of the ingredient into your wines.

Comparative market trials after product developmentWhen developing the ingredient, the studies and research carried out by Enologica Vason, demonstrated for example, that the old 'magic number' for Ca concentration is not valid anymore when using KPA, thus needing a new safe threshold.

But where should you stand for protein stability?

And color preservation?

And how about the tools to measure these parameters?

Reach out today to your local JUCLAS USA technical expert to know more about Potassium Polyaspartate, the guidelines, and good cellar practices for the correct use of the ingredient.

SMARTSTAB-20 (vason.com) - Pure KPA liquid solution 20%

ICON® STAB (vason.com) - Our selected KPA with our patented and 100% long-chain gum arabic (Acacia verek)