Potassium Bicarbonate can be used by winemakers in the winemaking process to reduce acid in wine. It can be added at a rate of 1 1/3 tsp (or 3.4 g) per gallon prior to fining to reduce acid by 0.1% Wines that use potassium bicarbonate to lower acidity can then cold stabilize their wines and rack off any "wine crystals" that may form. Potassium bicarbonate is recommended when making only minor acidity adjustments in wine. It is not recommended to use to reduce acid more that 0.3% or with wines higher than pH 3.5.
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