Potassium Polyaspartate (KPA)

Potassium Polyaspartate (KPA)

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Potassium Polyaspartate-KPA is a potassium salt of a polyamino acid produced from L-aspartic acid, a natural amino acid present in grapes. This negative charge allows the molecule to bind potassium ions in the wine, thereby inhibiting the growth of potassium bitartrate crystals ensuring tartrate stability.

Potassium Polyaspartate (KPA)


Potassium Plolyaspartate (KPA)

CAS number


Physical Appearance

A light brown odourless powder

Solid component [% w/w]



7.5-8.5 (40 % aqueous solution)






Studies have verified that potassium polyaspartate (KPA) has stabilizing properties similar to those of the 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 colour, of the resultant wine. It is a completely biodegradable environmentallyfriendly alternative to traditional polyanionic materials. Compared with physical stabilisation techniques such as cold stabilisation, electrodialysis and ion-exchange resins, use of potassium polyaspartate is labour, energy and water efficient, and hence cost competitive.


Based on the solutions of catalyzed water soluble salts of Polyaspartic acid, we have a serious of high effency products used on agriculture, wine stabilizer industrial water treatment, oil and nature gas production fields.


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