Citric Acid


Citric acid is a versatile component in winemaking, often added to enhance the total acidity and preserve the color of white wine. It's important to dissolve it in water before adding to the wine, as the usage can vary. Typically, citric acid is used in powdered form and can be crucial for adjusting the wine's flavor profile, complementing specific flavors, or preventing ferric hazes. Additionally, it plays a role in the wine's microbial stability by influencing the production of diacetyl during fermentation, which can affect the aroma and taste of the wine.