Everything about Potassium Metabisulfite totally explained
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Potassium metabisulfite, K
2S
2O
5, is a white
crystalline powder with a pungent
sulfur odour. The main use for the chemical is as an
antioxidant or
chemical sterilant. It is a
sulfite and is chemically very similar to
sodium metabisulfite, with which it's sometimes used interchangeably. Potassium metabisulfite is generally preferred out of the two as it doesn't contribute
sodium to the diet.
Potassium metabisulfite has a
monoclinic crystal structure which decomposes at 190°C, yielding
potassium oxide and
sulfur dioxide:
» K
2S
2O
5(s) → K
2O(s) + 2SO
2(g)
Uses
Wine
Potassium metabisulfite is a common
wine or
must additive, where it forms sulfur dioxide gas (SO
2). This both prevents most wild
microorganisms from growing, and it acts as potent
antioxidant, protecting both the color, and delicate flavors of wine.
Typical dosage is 1/4 tsp potassium metabisulfite per 6 gallon bucket of must (yielding roughly 75 ppm of SO
2) prior to fermentation, and 1/2 tsp per 6 gallon bucket (150 ppm of SO
2) at bottling.
Winemaking equipment is sanitized by spraying with a 1% SO
2 (2 tsp potassium metabisulfite per L) solution.
Beer
Potassium metabisulfite is sometimes used in the
brewing industry to inhibit the growth of wild
yeasts,
bacteria, and
fungi. This is called 'stabilizing'. It is used both by
homebrewers and commercial brewers alike. It isn't used as much for brewing
beer, because the
wort is almost always boiled, which kills most microorganisms anyway. It can also be added to strike water (the water used to mash the barley) in order to remove chloramines which can cause phenolic off flavors in beer. (A.J. DeLange)
Further Information
Get more info on 'Potassium Metabisulfite'.
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