Citric acid is commonly used in winemaking to adjust acidity and improve flavour balance.
It can also be used to help lower pH in cleaning and sanitizing solutions.
In wine production, citric acid is sometimes added to increase acidity in wines that lack brightness
or structure. It should be used sparingly, as excessive amounts can produce an overly tart taste.
Helps increase acidity in wine
Useful for adjusting pH in sanitizing solutions
Fine white crystalline powder
Common additive for wine, cider, and beverage preparation
Typical usage is approximately 1 teaspoon per gallon (0.1%), though exact amounts
should be adjusted based on the wine style and desired acidity.
