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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Citric acid

Colourless, sour-tasting acid found in many plants, especially citrus fruits, mushrooms and milk. In wine, it is one of the non-volatile acids and is present at a level of 0.1 to 0.3 g/litre. In ice wine and noble sweet wines, this can rise to 6 g/litre. During malolactic fermentation, it is broken down by the lactic acid bacteria. Citric acid is also used to stabilise heavy metals and to combat turbidity.

Citric acid also plays an important role in the removal of tartar and the cleaning of acidic residues and other contaminants in containers, hoses and cellar machines. It is suitable for this purpose because it is naturally contained in wine. Citric acid is produced artificially using the mould Aspergillus niger. See also under flavourings and total extract.

This page was last modified at 24 April, 2024 at 16:48.

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The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,030 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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