Citric acid is an acidifier that corrects acidity in musts and wines. It is also an antioxidant and acts as a stabilizing agent. As citric acid forms natural compounds with Fe(III), adding this product intensifies this process, removing some of the wine's iron content. Citric acid dissolves completely in wine. It is found naturally in many wines, particularly those that have not undergone malolactic fermentation, as lactic bacteria can degrade it entirely.
APPLICATIONS
- In musts, as an acidifier.
- In white, rosé and red wines to correct acidity during production.
- In carbonated and non-carbonated beverages.
DOSAGE
Must or wine 0,2 - 0,5 g/l
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