Potassium metabisulfite
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| Names | |
|---|---|
| Other names
Potassium pyrosulfite
Dipotassium disulfite | |
| Identifiers | |
| ECHA InfoCard | 100.037.072 |
| E number | E224 (preservatives) |
PubChem CID
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| RTECS number |
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CompTox Dashboard (EPA)
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| Properties | |
| K2S2O5 | |
| Molar mass | 222.32 g/mol |
| Appearance | White crystalline powder with pungent odour |
| Density | 2.34 g/cm3 (solid) |
| Melting point | 190 °C decomp. |
| good | |
| Hazards | |
| Occupational safety and health (OHS/OSH): | |
Main hazards
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Irritant, asthma risk |
| NFPA 704 (fire diamond) | |
| Related compounds | |
Other anions
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Potassium bisulfite Potassium sulfite |
Other cations
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Sodium metabisulfite |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Potassium metabisulfite, K2S2O5, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant. It is a sulfite and is chemically very similar to sodium metabisulfite, with which it is sometimes used interchangeably. Potassium metabisulfite is generally preferred out of the two as it does not contribute sodium to the diet.
Potassium metabisulfite has a monoclinic crystal structure which decomposes at 190°C, yielding potassium oxide and sulfur dioxide:
- K2S2O5(s) → K2O(s) + 2SO2(g)
Uses
Wine
Potassium metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as a potent antioxidant, protecting both the color, and delicate flavors of wine.
Typical dosage is 1/4 tsp potassium metabisulfite per 6 gallon bucket of must (yielding roughly 75 ppm of SO2) prior to fermentation, and 1/2 tsp per 6 gallon bucket (150 ppm of SO2) at bottling.
Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.
Beer
Potassium metabisulfite is sometimes used in the brewing industry to inhibit the growth of wild yeasts, bacteria, and fungi. This is called 'stabilizing'. It is also used to neutralize chloramine that has been added to tap water at the source as a disinfectant. It is used both by homebrewers and commercial brewers alike. It is not used as much for brewing beer, because the wort is almost always boiled, which kills most microorganisms anyway. It can also be added to strike water (the water used to mash the barley) in order to remove chloramines which can cause phenolic off flavors in beer. (A.J. DeLange)
See also
References
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