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Citric acid monohydrate

Organic acid used in the oenological process as an antioxidant and stabilizer against ferric iron, thus preventing its precipitation.
Technical sheet
Safety data sheet
Organic compound produced through industrial-scale fermentations using Aspergillus niger, a genus of fungi in the family Trichocomaceae. It is used in a great many areas of the food industry as an acidity regulator.
Citric acid has the characteristics of a medium-strong acid with high water solubility and buffering capacity. It is referred to as E330.

In the oenological context, citric acid assumes a crucial role as an antioxidant and stabilizer. It acts primarily as an effective stabilizer against ferric iron, with which it forms a soluble complex, thus preventing its precipitation. This action helps to preserve the clarity of the wine. In addition, citric acid significantly improves tartaric stability, reducing tartar formation, and helps maintain the natural color of wine, preserving its vibrancy over time.

100% citric acid monohydrate Food Grade.

Recommended dosage in oenology: 40-80 g/hl.
Warning: 93 g/hl increases total acidity by 1%.
Do not exceed 1 g/l in finished wine.

Dissolve citric acid monohydrate 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.

Organic compound produced through industrial-scale fermentations using Aspergillus niger, a genus of fungi in the family Trichocomaceae. It is used in a great many areas of the food industry as an acidity regulator.
Citric acid has the characteristics of a medium-strong acid with high water solubility and buffering capacity. It is referred to as E330.

In the oenological context, citric acid assumes a crucial role as an antioxidant and stabilizer. It acts primarily as an effective stabilizer against ferric iron, with which it forms a soluble complex, thus preventing its precipitation. This action helps to preserve the clarity of the wine. In addition, citric acid significantly improves tartaric stability, reducing tartar formation, and helps maintain the natural color of wine, preserving its vibrancy over time.

100% citric acid monohydrate Food Grade.

Recommended dosage in oenology: 40-80 g/hl.
Warning: 93 g/hl increases total acidity by 1%.
Do not exceed 1 g/l in finished wine.

Dissolve citric acid monohydrate 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.

For a different choice, consider:

L-lactic acid

to acidify musts and wines from very ripe grapes

Show more
L-malic acid

to acidify musts from low-acid grapes

Show more
  • Reduction of dissolved oxygen in wine
  • Ferric complex stabilisation
  • Decrease in oxidation-reduction potential
  • Improved tartaric stability
  • Color protection
  • pH correction
Find out more
Potassium metabisulfite
  • Reduction of dissolved oxygen in wine
  • Elimination of oxidases
  • Decrease in oxidation-reduction potential
  • High antimicrobial action
Find out more

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