Labo VinCitric acid
COOH-CH2-COH(COOH)-CH2-COOH
MM = 192 ; 1 Eq = 64 g
Citric acid has a very acidic savour. It is, just like malic acid, fermented by lactic bacteria. It is present in slight amount in grape (1 to 10 g/100 litres) but up to 1 g/L in Sauternes type wines (due to noble rot). 1 g citric acid is equivalent to 1.172 g tartaric acid.
Citric acid favours fermentation. Furthermore, it has the property to complex iron, so avoiding the ferric casse.