On October 28, 2017, the EC Regulation no. 1961/2017, with which the European Commission has amended the previous EC Regulation n. 606/2009, definitively authorizes the use of potassium polyaspartate (KPA) as oenological practices of the European Union.
The KPA had recently been included in the list of food additives.
Potassium polyaspartate acts as a stabiliser against tartrate crystal precipitation in wine (red, rosé and white wine). It enhances the keeping quality and stability of wine and its use does not have an impact on the sensory properties.