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Anhydrous citric acid

Antioxidant and stabilizing agent, especially against ferric iron and wine color.
Anhydrous citric acid is a white crystalline compound commonly used in the wine industry to perform several important functions:

  • Antioxidant: citric acid acts as an antioxidant in wine. It helps prevent unwanted oxidation, which can alter the flavor, aroma and color of wine. Its antioxidant action helps keep wine fresh and stable over time.
  • Stabilizer: citric acid is known for its ability to form soluble complexes with the ferric iron present in wine. This prevents the precipitation of iron, thus helping to maintain the clarity of the wine and prevent the formation of unwanted deposits.
  • Tartaric stability: citric acid is also used to improve the tartaric stability of wine. It reduces the formation of tartar, which is a possible complication in wine storage. This helps prevent the formation of tartar crystals that can develop in wine during storage.
  • Color preservation: citric acid helps preserve the natural color of wine, maintaining its vibrancy and preventing unwanted changes in color.

Anhydrous citric acid Food Grade 100%.

Maximum 1 g/l for wines and musts.
Recommended dose: 40-80 g/hl.

Dissolve anhydrous citric acid directly to the mass to be treated by stirring until completely dissolved. The addition of citric acid is regulated by the current law on permissible oenological practices (Reg Ce 934/2019).

1 kg bag, 25 kg bag.
Store in a cool, dry place.
Hygroscopic product.
It is recommended to carefully reseal the package in case of only partial use.

Anhydrous citric acid is a white crystalline compound commonly used in the wine industry to perform several important functions:

  • Antioxidant: citric acid acts as an antioxidant in wine. It helps prevent unwanted oxidation, which can alter the flavor, aroma and color of wine. Its antioxidant action helps keep wine fresh and stable over time.
  • Stabilizer: citric acid is known for its ability to form soluble complexes with the ferric iron present in wine. This prevents the precipitation of iron, thus helping to maintain the clarity of the wine and prevent the formation of unwanted deposits.
  • Tartaric stability: citric acid is also used to improve the tartaric stability of wine. It reduces the formation of tartar, which is a possible complication in wine storage. This helps prevent the formation of tartar crystals that can develop in wine during storage.
  • Color preservation: citric acid helps preserve the natural color of wine, maintaining its vibrancy and preventing unwanted changes in color.

Anhydrous citric acid Food Grade 100%.

Maximum 1 g/l for wines and musts.
Recommended dose: 40-80 g/hl.

Dissolve anhydrous citric acid directly to the mass to be treated by stirring until completely dissolved. The addition of citric acid is regulated by the current law on permissible oenological practices (Reg Ce 934/2019).

1 kg bag, 25 kg bag.
Store in a cool, dry place.
Hygroscopic product.
It is recommended to carefully reseal the package in case of only partial use.

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