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Potassium metabisulfite
Potassium metabisulfite
Other names Potassium pyrosulfite
Dipotassium disulfite
CAS number 16731-55-8 Yes check.svgY
PubChem 28019
RTECS number TT4920000
Molecular formula K2O5S2
Molar mass 222.32 g mol−1
Appearance White crystalline powder
Odor pungent (sulfur dioxide)
Density 2.34 g/cm3 (solid)
Melting point

190 °C decomp.

Solubility in water soluble
Solubility insoluble in ethanol
EU Index Not listed
Main hazards Irritant, asthma risk
NFPA 704
NFPA 704.svg
Related compounds
Other anions Potassium bisulfite
Potassium sulfite
Other cations Sodium metabisulfite
 Yes check.svgY (what is this?)  (verify)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

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)



It is used as a food additive, also known as E224. It is restricted in use[1] and may cause severe allergic reactions in sensitive persons.[2]



Potassium metabisulfite is a common wine or must additive, in which 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.

The typical dosage is 1/4 tsp potassium metabisulfite per six-gallon bucket of must (yielding roughly 75 ppm of SO2) prior to fermentation; then 1/2 tsp per six-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.


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.

See also



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