Citric acid


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.


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