It is the primary acid in fruits like lemon, lime, grapefruit, and orange. It is a popular acid among winemakers for adjusting acid in fruit wines as well as grape wines. However, it will decompose in the presence of malolactic bacteria, forming diacetyl which could cause a vinegar aroma.
Usage: 1 teaspoon per gallon of wine increases the acid by 0.15%.
Another use for citric acid is in wine barrel treatment. It is used as an acidifier, lowering pH, when combined with sulfites in a rinsing solution. However, when using citric acid in this application, do not mix it with high alkaline solutions like sanitizers. The release of potentially harmful gases is possible.
In cheese making, citric acid is one of the commonly used acids to aid coagulation when making soft bag cheeses.
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I use this with my mini jet wine filter.
I needed this to make fresh mozzarella. It was delicious! Thanks!