We offer removal of potassium to eliminate the potential for precipitation of potassium bitartrate. Unlike chilling or ED, this process removes only potassium, so it effects the flavor of the wine in no way. 

Our proprietary separation allows us to adsorb these ions without any effect on color, phenolics, or aroma.  Our advantages include:

• lower cost than chilling
  
• lower cost than electrodialysis
  
• faster than chilling
  
• does not remove acids
• no wine loss from processing, compared to 1-3% for electrodialysis or chilling
  
• no loss of colloids or other collateral damage experienced with other methods
  
• does not produce a large wastewater stream like electrodialysis
  

The bottom line is that it is faster, better, cheaper than your alternatives for removing potassium from your wine. Flavorwise, the resulting wine does not taste the same as the product of chilling or electrodialysis.  It tastes better, as there has been no collateral loss of colloids, acid, aroma or color.