Citric Acid

Citric Acid

Details:

Analysis Code: CTA

Reporting Units: mg/L

Turn-around Time: 1 day


Available Method:

Enzymatic


Recommended uses:

Export analysis

Citric acid, minor in grapes but major in many other fruits, is often added to wines to increase acidity, complement a specific flavor or prevent ferric hazes. In the grape, citric acid all but disappears during fermentation in much the same way that malic is reduced. It is reduced through normal fermentation and again during MLF.