Citric acid is a weak, organic acid which occurs naturally in large quantities in citrus fruits and makes up approximately 5% of the total acid content in grapes.
Citric acid is one of the less commonly found acid’s in wine. Citric 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.
Why test for Citric Acid in wine?
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. Citric acid can also be used as a stabilizer to prevent ferric hazes. Citric 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 |