What is Citric Acid?
Citric acid is a weak, organic acid which occurs naturally in large quantities in citrus fruits and makes up approximately 5% of the total acid content in grapes.
Why test for Citric Acid in wine?
Citric acid can be added during the wine making process to boost wine acidity or act as a stabilising agent to help prevent ferric hazes. Citric acid is used in the metabolic activity of several strains of bacteria which could lead to the increase of unwanted microbes. Within the EU Citric acid can only be used for stabilisation purposes and final citric acid content should not exceed 1g/L.
