Potassium Carbonate Toxicity In Wine

In 2001 I experimented with various fruit wines and with the aid of a titration kit I reduced the acidity by using POTASSIUM CARBONATE ANHYDROUS (BDH Product Codes 10196-26157-29592-71150. Hazard Class NR UN No CAS No 584-08-7). The potassium carbonate container has an "X" (Harmful) symbol with the warning "Harmful if swallowed. Irritating to eyes. Do not breathe dust.". Toxicity data is "LD50 1870 mg/kg oral, rat". The amount I used in each batch of 54 litres varied from 53g to 221g depending on the titration kit readings. After an appropriate maturation period in bulk and in bottle, we are now drinking these wines but both my wife and myself are getting badly sore throats and sore chests/lungs which lasts about 3 days whenever we drink just a glass of these wines - even with the lowest dosage Pineapple wine which has 53g per 54 litres. The only other "chemicals" added were citric acid and pectolytic enzyme used in quantities as stated in the appropriate recipes. As my knowledge of chemistry is very limited can somebody qualified please tell me what is the maximum level of potassium carbonate that can be used safely in wine. Should I play safe and throw away over 300 bottles of Prickly Pear, Peach, Pineapple and Tea wines?. I have been making wine from fresh grapes and fruits for many years with very satisfactory results but this is the first time I have used potassium carbonate - never again !!!. PLEASE HELP ME IF YOU CAN.

Reply to
Timmy Zammit
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I'm not that good at chemistry either, but I pulled out my bottle (which I've used to reduce acidity) and it says calcium carbonate - use 5/8 tsp. per gallon. There's no warnings on my bottle. I've heard of potassium sorbate, which is a wine stabilizer. I'd be interested in what other have to say. And I wouldn't drink anymore of the wine until you figure it out. Take care. Darlene

Reply to
Dar V

Timmy - Relax, don't worry, have a glass of "grape" wine.

I don't know why you are having sore throats and lungs after drinking potassium carbonate treated wines but I don't think it has anything to do with your acid reducing treatment. Carbonates have been used to lower acid in wine for ages. I've done it myself many times and the worst that happens is the wine has a salty taste for 6 to 8 months after treatment.

Once you add the chemical to wine it reacts with the wine acids and breaks down to carbon dioxide (which fizzes out of the wine) and potassium salts of the various acids in wine. There isn't any intact K carbonate left in the wine.

If you ingested potassium carbonate dissolved in a glass of water the reaction in your stomach would be instantaneous and the same as in your wine. A similar reaction occurs when you take Tums (calcium carbonate) for indigestion. Stomach acid is neutralized and some gas is released. I can't conceive how potassium carbonate could cause the problems you describe that last for three days.

I have never made pineapple wine but it sounds like it could have a very low pH to start with. Did you test pH and TA after carbonate treatment? Is the pH still low? If so this may have something to do with your sore throats.

Bill Frazier Olathe, Kansas

"we are now drinking these wines but both my wife and myself are getting badly sore throats and sore chests/lungs which lasts about 3 days whenever we drink just a glass of these wines"

Did you test the pH of the wine after treatment with K Carbonate? Seems like pineapple wine might be quite acidic to begin with. I have no experience with pinapple, prickly pear nor tea wines. I've never had a problem with peach wine so I'm not sure why you are having your problems.

However, I sure it's not due to the use of potassium carbonate. This is very similar to baking soda (sodium bicarbonate) and after addition to your acidic wine no actual potassium carbonate will be left. - even with the lowest dosage Pineapple wine

Reply to
William Frazier

OK, let's look at that a bit. Assume that you're a more-or-less normal-sized human being, somewhere around 80 kg. That means (further assuming that rat data can be extrapolated to humans) that a lethal dose for you could be expected to be in the neighborhood of 80kg * 1870mg/kg = about 150 grams. Not milligrams. Grams.

So the concentration in each batch ranges from 1g/l to a little over 4g/l. That means you'd need to consume between 35 and 150 liters _at_once_ to get a lethal dose. Even *one* liter of wine is a hell of a lot to drink at one time. A normal glass of wine is about 200 ml, and the potassium carbonate in 200 ml of your wine would be between 200 and 800 mg. IOW, you're _nowhere_near_ the limits of what's safe.

Much more likely IMO that you're experiencing a reaction either to sulfites or histamines. Try taking a Benadryl an hour before drinking the wine, and see if that makes a difference.

Not sure there -- but I've used it before with absolutely no hint of ill effects. I think you're allergic to something else in the wine. Maybe even pectic enzyme.

Not without trying antihistamines first, to see if that makes a difference.

Reply to
Doug Miller

Potassium Carbonate, to my understanding, is not considered poisonous, though I would not want to get the dust in my eyes. I could concentrate on understanding what you used. If it was marked "Harmful" maybe it has impurities or something is special about it that causes it to be a problem. They would not put that warning on the label without a reason. I would definitely stop drinking the wine until I found out some specifics about the material you used. If you can, contact the company that sold it or manufactured it or both. If that is not possible, contact a poison center.

Ray

Reply to
Ray

Sure, there's a reason. It's a standard CYA disclaimer. That doesn't mean it's particularly harmful. Water is harmful if you aspirate enough of it.

I would

The one question I have is about the purity of the chemical itself. For winemaking, I'd want to stick to "reagent" grade or "USP". "Technical" grade chemicals are often not particularly pure. Read the label.

Tom S

Reply to
Tom S

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