What can we use citric acid for?
For making syrups, refreshing jams, fruit wine, preserving pickles and jams, increasing the natural acidity of wine, softening water.
Application and dosage
Food industry application:
The fruit retains its original colour and flavour, the pickles remain firm, crisp and fresh tasting. Dissolve a quantity of citric acid to taste in water and add to the preparation.
Oenological use:
Citric acid is used to increase the acidity of wine and prevent metallic cloudiness. It allows minor acidity corrections to be made before bottling or the first racking, when it is too late to adjust the acidity with tartaric acid. Dissolve the required quantity of citric acid in ten times the quantity of must or wine and add to the must or wine to be treated, then dispense. The quantity required is always determined by laboratory tests and those permitted by the wine law.
Storage:
Store in a dry, cool place, protected from sunlight.
