Citric Acid is a naturally occurring organic triacid widely found in nature. Its concentration in grape musts and wines before malolactic fermentation typically ranges between 0.5 and 1 g/L.
Citric acid helps reduce the growth of microorganisms, although it does not completely eliminate them, making it particularly useful for lowering populations of indigenous yeasts. In the food industry, it is commonly used as an acidifying agent, while in winemaking its primary purpose is to help prevent iron-related oxidation and oxidase-induced oxidation.
The product is supplied as a white crystalline powder and is manufactured to high purity standards, ensuring that its characteristics remain stable over time.
Citric acid helps prevent ferric precipitations in wines susceptible to iron haze by forming soluble iron citrate complexes. In winemaking, it is used both as an acidifier and as a stabilizing agent, contributing to improved product stability and quality.
Recommended Dosage
For white and red wines:
- From 20 to 60 g/hL
Packaging
The product is available in:
- 1 kg bags
- 25 kg sacks
Download Technical Data Sheet
Citric Acid Monohydrate – Technical Data Sheet