Citric Acid

What is Citric Acid?

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.  

Catalogue No_

No of Tests

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CTR4065

40

1

POA

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Why test for Citric Acid in wine?

Citric acid can be added during the wine making process to boost wine acidity or act as a stabilising agent to help 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. 

Sensitivity

  • 15 mg/L
     

Linearity

  • Linear to concentration of standard

High stability kits

  • Lyophilised material stable for 2 years

Standards supplied

  • Dedicated Standard supplied with each kit
     

     
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£1000.00