Citric acid is one of the less commonly found acid’s in wine. The acid is a weak organic compound which is commonly found in large quantities in citrus fruits like oranges and limes. The quantity of citric acid found in grapes is small, it still makes up 5% of the total acid content in grapes.
Citric acid is most commonly used as an acid supplement during the fermentation process to help winemakers boost the acidity of their wine especially grapes grown in warmer climates. It can also be used as a stabiliser to prevent ferric hazes. The acid is used in the metabolic activity of several strains of bacteria which could lead to the increase of unwanted microbes. Within the EU citric acid can only be used for stabilisation purposes and final citric acid content should not exceed 1g/L.
Method No. of Tests Catalogue No. Sensitivity Linearity
Manual 40 CTR4065 N/A N/A
RX misano 80 CTR4065 9.60 mg/l 400.00 mg/l
RX monaco N/A CTR4065 On request On request