Citric Acid

Product Overview
Citric Acid (anhydrous) is a versatile, weak organic acid used in winemaking and food preparation. It enhances flavor and acidity, especially in wines, and serves as a cleaning agent for brewing equipment. Ideal for adjusting pH in white wines and preventing ferric hazes, it adds a fresh, citrus character when used carefully.

Technical Specifications:

• Model: Citric Acid (Anhydrous) Powder
• Operation: Mix with liquids or use directly in recipes and fermentation processes
• Material: Pure citric acid powder
• Capacity: Available in various sizes to suit different needs
• Size and Weight: Packaging details vary by size
• Included Components: Citric acid powder

Key Features:

• Enhances Acidity and Freshness: Adds a fresh, citrus flavor to white wines when used in small amounts, making them taste brighter and more vibrant.
• Adjusts pH Levels: Effective for increasing acidity in wines, but should be used cautiously to avoid making the wine too sour or unstable.
• Prevents Ferric Hazes: Helps prevent the formation of ferric hazes in wines, keeping them clear and visually appealing.
• Cleaning Agent: Useful for rinsing brewing equipment and neutralizing pH after using alkaline detergents.

Safety and Material Quality:
Made from pure citric acid, a safe and widely used additive in winemaking and cooking. However, overuse can lead to an overly sour taste or microbial instability, so it should be added carefully.

Cleaning and Maintenance:
Can be used as a cleaning agent for brewing and winemaking equipment. Use 2-5 grams per liter for rinsing and maintaining optimal conditions.

Dosage Instructions:
For winemaking, use 0.5-3 grams per liter to increase acidity and add flavor. Be cautious when adjusting pH, especially in red wines, as too much citric acid can cause unwanted flavors or instability.