Everything you need to know about potassium polyaspartate (E456)

dans le vin

Derived from a natural amino acid, potassium polyaspartate (E456) stabilises wines by preventing the formation of deposits. Discover its role in oenology.

A relatively recent addition to winemaking practices, this stabiliser has established itself as an effective solution for preventing the formation of tartaric crystals in bottles, a phenomenon that can impair the wine’s appearance and the tasting experience.

What is potassium polyaspartate?

Potassium polyaspartate is a molecule derived from aspartic acid, an amino acid naturally present in foods such as pulses and meat. In oenology, it is used as a stabiliser to ensure the clarity of wines, particularly those susceptible to deposit formation.

What is the role of potassium polyaspartate in a wine?

Its main role is to prevent the formation of tartaric crystals, which can appear naturally in wine in the form of deposits at the bottom of the bottle. These crystals, although harmless if consumed, can give wine a cloudy appearance.

By checking the growth of these crystals before they become visible, potassium polyaspartate ensures an impeccable appearance and prolongs the life of bottled wine by preserving its clarity, as can other stabilisers such asmetatartaric acid, yeast mannoproteins and carboxymethylcellulose.

How does potassium polyaspartate stabilise wine?

This molecule acts directly on tartaric crystals as they form. It attaches itself to them, preventing them from growing and forming clumps. This mechanism prevents the formation of deposits and maintains the clarity of the wine, which is essential for whites, rosés and sparkling wines.

In addition to its stabilising function, this product does not alter the taste or aromas of the wine, thus preserving its balance and organoleptic identity.

When is this stabiliser added to a wine?

Potassium polyaspartate is added to wine after the fermentation and clarification stages, just before bottling. This late use ensures that the wine has reached its final aromatic profile before the stabiliser is added.

Its dosage is precise and compliant with current regulations, thus ensuring its effectiveness while preserving the wine’s intrinsic characteristics.