I was contacted by an enzymatic kit company last week. They of course were trying to get my business. They do have a kit for potassium, which I do not think Megazyme has. Does anyone test for potassium? I seem to recall someone at the “other place” mentioning last year that he had a computer spreadsheet with a mathematical formula using potassium/pH/TA that could help predict final pH after acidulation? Is anyone familiar with this?
There is a computer program that exists, but you need to buy it. Website below:
http://www.winerysolutions.com/" onclick="window.open(this.href);return false;
K+ is not the only thing you need to know to make it work, though. Buffer capacity as well.
I use old-fashioned Kentucky windage with initial pH, malic, etc.
I assume many in Burgundy probably measure it. If I recall correctly, some winemakers complained bitterly (Rousseau perhaps?; in Remington Norman’s book on Burgundy) that fertilizer salesmen after WWII left them holding the bag. Apparently, the fertilizer often contained too much potassium which ultimately ended up in the wines, which as a consequence contained too much K+ and too little free acids; the wines didn’t cellar well.
Caveat emptor…