Citric Acid can be used for acidification in wines that are naturally lacking in acid. Wines that are too low in acid are flat tasting. Citric acid adds liveliness to the wine and helps to bring out a fresher, fruity citrus note on the palate. ATP carries both domestic and imported Citric.
- It should always be added to finished wines and never to unfermented grape juice because it can be converted into acetic acid by the action of yeast, resulting in a wine with excess volatile acidity.
- Neutralizes with an acid rinse. (3% w/w Citric Acid solution)
- Other names: 2-hydroxy-1,2,3-propanetricarboxylic acid.
Application: Usually added prior to bottling.
Packaging: 25 kg (Domestic) and 50 lb. bag (Imported)