What is Potassium Polyaspartate(KPA)? 

Potassium polyaspartate is the potassium salt of polyaspartic acid, produced from L-aspartic acid, which is a naturally occurring amino acid in wine, and potassium hydroxide (98% purity).

Studies have verified that potassium polyaspartate has stabilized properties similar to those of metatartaric acid (MTA) and carboxymethylcellulose (CMC), but is much more stable over time as well as filterable and unaffected by heat, which maintains the quality of the wine while increasing its cellaring or storage potential (shelf-life). Further, it does not have negative impacts on the sensory properties, such as color, of the resultant wine. It is a completely biodegradable environmentally-friendly alternative to traditional polyanionic materials. Compared with physical stabilization techniques such as cold stabilization, electrodialysis, and ion-exchange resins, the use of potassium polyaspartate is labor, energy, and water efficient, and hence cost competitive.

Potassium Polyaspartate (KPA) as a Food Additive in Wine

Studies have verified that potassium polyaspartate has to stabilize properties similar to those of metatartaric acid (MTA) and carboxymethylcellulose (CMC), but is much more stable over time as well as filterable and unaffected by heat, which maintains the quality of the wine while increasing its cellaring or storage potential (shelf-life).

Further, it does not have negative impacts on the sensory properties, such as color, of the resultant wine. It is a completely biodegradable environmentally-friendly alternative to traditional polyanionic materials. Compared with physical stabilization techniques such as cold stabilization, electrodialysis, and ion-exchange resins, the use of potassium polyaspartate is labor, energy, and water efficient, and hence cost competitive. Potassium polyaspartate is thus proposed for use as a stabilizer against tartrate crystal precipitation in wine (red, rosé and white wine), sparkling wine, and fortified wine at a maximum use level of 100 mg/L, depending on the level of instability of the wine to be treated.

The European Food Safety Authority (EFSA) evaluated the safety of potassium polyaspartate as a food additive and in its opinion of 9 March 2016 (EFSA Journal, 2016)1 concluded that there was no safety concern from the proposed use in wine at a maximum use level of 300 mg/L and typical levels in the range of 100-200 mg/L. It has accordingly been approved and authorized for use as an additive for wine in the European Union (EU) in COMMISSION REGULATION (EU) 2017/1399 of 28 July 2017 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards potassium polyaspartate and COMMISSION DELEGATED REGULATION (EU) 2017/1861 of 2 August 2017 amending Regulation (EC) No 606/2009 as regards certain oenological practices).

KPA, the potassium salt of a polyamino acid produced from L-aspartic acid, has now been approved by the OIV for use in winemaking.

Potassium Polyaspartate (KPA) for Agriculture

Benefits of Potassium Polyaspartate（KPA）

• Biodegradability; More environmentally friendly 
• More respectful of the sensory qualities of wine 
• A high stabilizing capacity, with a long-lasting effect 
• No negative interaction with wine color 
• No changes in the sensory properties of the wine 
• Renewable, Inexhaustible, Traceable Consistent Quality

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