Citric acid in wine making serves as a versatile tool to enhance the winemaking process and improve the quality of the final product. This organic acid, derived from citrus fruits, finds application in winemaking for various purposes. It acts as a valuable additive, contributing to the acidity balance, flavor refinement, and microbial stability of the wine.
By adjusting the pH levels, citric acid can optimize fermentation, inhibit undesirable bacterial growth, and promote the effectiveness of certain enzymes. Furthermore, it assists in controlling oxidation and preserving the wine’s freshness and color. With its multifaceted benefits, citric acid plays a pivotal role in winemaking, enabling winemakers to craft wines of exceptional character, balance, and longevity.
- Before you adding check the acid level with pH Strips or an Acid Test Kit. Readings taken using pH strips should be about 3.8 to 3.4.
- One level teaspoon of Citric Acid will raise the acid content of on U.S. gallon by .15%-tartaric.
Size: 1 Kg
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