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  • Regular price $42.50

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Used for acidification in wines that are naturally lacking in ac id. 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.

Should always be added to finished wines and never to unfermented grape juice. because it can be converted in 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.)

Used for the removal of unstable proteins in wine and juice.

Application: Usually added prior to bottling.

Packaging: 25 kg (Domestic) and 50 lb bag (Imported).