Citric Acid
Citric acid is often added to wines to increase acidity, complement a specific flavor or prevent ferric hazes. It can be added to finished wines to increase acidity and give a “fresh” flavor. Recognised by the OIV, Citric acid is permitted for use in grape wine in over 70 countries worldwide.
Citric acid can be used to chemically acidify wines or as a stabilising agent to limit, in particular, the risks of iron breakdown, or again, for prewashing filter plates. Its maximum proportions in wine may be subject to statutory limits.
Citric acid is found in the form of colorless, translucent crystals which are rather friable and slightly efflorescent, or in crystalline powder form.
For further substance information, please see the International Oenological Codex.
Synonym(s): Citric acidnoun
CAS Number: 77-92-9
E Number: 330
INS Number: 330
International Organisations
Codex Alimentarius
-Classification, Food Category, Functional Class and Recommended Usage are not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Acidification Stabiliser Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Citric Acid (residue in the wine): 1 g/l
FIVS
Classification Category 2 – Naturally occurring in grapes and treatment residual in wine
Recommended Usage
Good Manufacturing Practice (GMP)
As outlined in the OIV’s International Code of Oenological Practices, Citric acid is used:
To chemically acidify wines or as a stabilising agent to limit, in particular, the risks of iron breakdown, or again, for prewashing filter plates. Its maximum proportions in wine may be subject to statutory limits.
Usage in Winemaking:
Citric acid occurs naturally in grapes and is used in winemaking for several purposes:
It is mixed with sulfite powder and water to prepare sulfur dioxide solutions. Sulfur dioxide solutions are used to sterilise winery pumps, hoses, filters and other winery equipment. Sulfur dioxide solutions are also used for wet barrel storage. Winemakers use weak (1%) citric acid solutions to remove the “paper” taste from new filter pads. Stronger solutions (5%) of citric acid are often used to sanitise bottling equipment. When added prior to malolactic fermentation, citric acid will form into diacetyl at proper pH to add mouthfeel and butter aromas to wine.
Citric acid is sometimes added to finished wines to increase acidity and improve acid balance. In small quantities, it provides a fresh, citric characteristic and the citric quality is often appreciated in white table wines. Significant additions of citric acid are seldom made to red wines. About half a gram of citric acid per gallon is often added to commercial wines to improve long-term stability.
See FIVS technical papers for more information - click here.
